Mexican Chicken and Rice Bowl
A flavorful and colorful bowl combining seasoned chicken, rice, beans, and fresh toppings for a satisfying meal.
Ingredients
Protein
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 1 unit lime (Juice of 1 lime)
- Salt and pepper to taste Salt and pepper
Rice
- 1 cup long-grain white or brown rice
- 2 cups chicken broth
- 0.5 cup diced tomatoes (fresh or canned)
- 0.5 cup corn kernels (optional)
- 0.5 tsp turmeric
Beans and toppings
- 1 cup black beans
- 1 unit avocado (sliced)
- 0.5 cup chopped cilantro
- 0.25 cup diced red onion
- 0.5 cup shredded cheddar or cotija cheese
- 0.25 cup sour cream or Greek yogurt
- to taste Pickled jalapeños or hot sauce
Instructions
- Cook rice in chicken broth with turmeric until tender, about 15 minutes.
- Season chicken with chili powder, cumin, paprika, oregano, salt, and pepper. Cook in olive oil until browned and cooked through, about 8-10 minutes.
- Mix diced tomatoes, corn, and lime juice. Warm black beans separately.
- Assemble bowls with rice, sliced chicken, beans, and toppings like avocado, cilantro, red onion, cheese, and sour cream. Serve with lime wedges and hot sauce or jalapeños.
Notes
Feel free to customize toppings and spice levels to your preference.