Description
This Chicken Rice Bowl Mexican recipe is a vibrant and flavorful fusion dish combining tender, spiced chicken with fluffy rice, black beans, corn, fresh vegetables, and zesty lime. Ready in just 40 minutes, it’s an easy, nutritious meal perfect for busy weeknights or casual gatherings, offering a colorful balance of protein, carbs, and fresh veggies.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and freshly ground black pepper, to taste
Rice and Vegetables
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
Optional Toppings
- Sour cream or Greek yogurt
- Shredded cheese (Monterey Jack or cheddar)
Instructions
- Season the Chicken: In a medium bowl, combine the cubed chicken with olive oil, chili powder, cumin, smoked paprika, cayenne pepper if using, garlic powder, onion powder, salt, and pepper. Massage the spices into the chicken thoroughly to ensure even coating and flavor infusion.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until fully cooked and browned, about 8-10 minutes. If necessary, cook in batches to avoid overcrowding, which can prevent proper browning.
- Keep Chicken Warm: Remove the cooked chicken from the skillet and set aside. To keep warm, place the chicken in a 200°F oven while preparing the rice.
- Prepare the Rice: In a medium saucepan, combine the long-grain white rice and chicken broth. Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
- Simmer the Rice: Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork when done.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls.
- Add Chicken and Veggies: Top each bowl of rice with the cooked chicken, black beans, corn, diced red bell pepper, and diced red onion.
- Add Fresh Ingredients: Layer diced avocado and chopped cilantro over the bowls for freshness and texture.
- Finish with Lime Juice: Drizzle each bowl with fresh lime juice to add a bright, zesty flavor that complements the dish.
- Add Optional Toppings: Finish with a dollop of sour cream or Greek yogurt and sprinkle with shredded Monterey Jack or cheddar cheese, if desired, for creaminess and added richness.
Notes
- If you prefer spicier chicken, increase the cayenne pepper or add a dash of hot sauce.
- For a vegetarian variation, omit the chicken and add extra beans or grilled vegetables.
- Use brown rice instead of white rice for a higher fiber alternative, but increase cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To save time, cook the rice in a rice cooker or Instant Pot if preferred.
