Mexican Chicken and Rice Bowl
A flavorful and colorful Mexican-inspired dish 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)
- to taste Salt and pepper
Grains
- 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
- to taste Salt
Legumes & Dairy
- 1 cup black beans
- 0.5 cup shredded cheddar or cotija cheese
- 0.25 cup sour cream or Greek yogurt
Toppings
- 1 unit avocado (sliced)
- 0.25 cup chopped cilantro
- 0.25 cup diced red onion
- to taste Lime wedges
- 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.
- While rice cooks, season chicken with chili powder, cumin, paprika, oregano, salt, and pepper. Cook until browned and cooked through, about 8-10 minutes.
- Shred cooked chicken and mix with lime juice.
- Assemble bowls with rice, chicken, beans, tomatoes, corn, cheese, avocado, cilantro, red onion, and toppings. Serve with lime wedges and hot sauce.
Notes
Feel free to customize toppings and spice levels to your preference.