Low Fat Chipotle Rice Bowl
Savor the bold flavors of our Low Fat Chipotle Rice Bowl, a healthy and satisfying meal packed with vibrant ingredients and smoky spice. This recipe features tender brown rice as a hearty base, layered with a colorful medley of black beans, sweet corn, and juicy red bell peppers, all infused with the tangy heat of chipotle peppers in adobo sauce. Topped with perfectly seasoned grilled chicken breast, creamy avocado slices, and a zesty burst of lime juice, this dish is a symphony of textures and flavors. Finished with fresh cilantro and green onion, it’s a nutrient-rich option perfect for a quick yet wholesome dinner or meal prep. Ready in under an hour, this protein-packed, low-fat rice bowl is proof that eating healthy doesn’t mean sacrificing taste—perfect for chipotle lovers and anyone seeking a balanced, flavorful dish!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 0.5 teaspoon Salt
- 1 teaspoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Corn kernels, frozen or fresh
- 1 tablespoon Canned chipotle peppers in adobo sauce, chopped
- 1 pound Chicken breast, boneless and skinless
- 1 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 2 tablespoons Lime juice, freshly squeezed
- 0.25 cup Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 2 stalks Green onions, sliced
Instructions
Rinse the brown rice under cold water. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 30-35 minutes until the rice is tender and water is absorbed. Once done, fluff with a fork and set aside.
While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and sauté for about 3 minutes until the onion becomes translucent.
Add the diced red bell pepper to the skillet and continue to sauté for another 2-3 minutes until the peppers soften.
Stir in the black beans and corn kernels, cooking and stirring occasionally for about 5 minutes, until the mixture is heated through.
Add the chopped chipotle peppers and the adobo sauce to the skillet. Mix thoroughly to incorporate the flavors evenly.
In a separate pan, season the chicken breast with cumin powder and chili powder. Cook over medium heat for about 5-7 minutes per side, or until the chicken is fully cooked and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing it into strips.
In a large bowl or individual serving bowls, assemble the rice bowls by layering cooked brown rice as the base, followed by the black bean and vegetable mixture, and finally, the sliced chicken breast on top.
Drizzle fresh lime juice over each bowl and garnish with freshly chopped cilantro, avocado slices, and sliced green onions.
Serve immediately and enjoy your flavorful and healthy low-fat chipotle rice bowl.
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 26.2 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 400 mg | 31% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4228 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
