Description
This Chicken Rice Bowl Mexican recipe is a vibrant and flavorful fusion dish combining tender, spiced chicken with fluffy rice, black beans, corn, and fresh vegetables. Finished with avocado, cilantro, lime juice, and optional creamy toppings, it’s a wholesome, satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Spices
- 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
Toppings (Optional)
- Sour cream or Greek yogurt, for topping
- Shredded cheese (Monterey Jack or cheddar), for topping
Instructions
- Prepare and season 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 freshly ground black pepper. Massage the spices thoroughly into the chicken to ensure even coating and flavor penetration.
- Cook chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until the chicken pieces are cooked through and nicely browned, approximately 8 to 10 minutes. If necessary, cook in batches to avoid overcrowding and to achieve even browning.
- Keep chicken warm: Remove the cooked chicken from the skillet and set it aside. To keep warm, place the cooked chicken in a preheated oven at 200°F while preparing the rice.
- Cook rice: In a medium saucepan, combine the rice and chicken broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the liquid is fully absorbed and the rice is tender. Once cooked, fluff the rice gently with a fork.
- Assemble bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with the cooked chicken, black beans, corn, diced red bell pepper, and diced red onion.
- Add fresh toppings: Garnish each bowl with diced avocado and chopped cilantro. Drizzle the lime juice evenly over the assembled ingredients to add bright, tangy flavor.
- Optional finishing touches: Add a dollop of sour cream or Greek yogurt and sprinkle with shredded Monterey Jack or cheddar cheese, if desired, to enhance creaminess and richness.
Notes
- For extra heat, include the optional cayenne pepper in the chicken seasoning.
- You can substitute white rice with brown rice but increase cooking time accordingly.
- If preferred, use vegetable broth to make the dish vegetarian by substituting chicken.
- Cook chicken in batches if your skillet is small to ensure proper browning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican Fusion
