Mexican Fiesta
Get ready to bring bold, authentic flavors to your table with this vibrant Mexican Fiesta Bowl! This easy, one-bowl recipe features perfectly seasoned and pan-seared chicken breast, a fluffy bed of long-grain white rice cooked in chicken broth, and colorful, fresh toppings like homemade tomato salsa, creamy avocado slices, and a sprinkle of zesty cilantro. Layered with black beans, sweet corn, melted cheddar cheese, and a dollop of tangy sour cream, every bite bursts with the lively essence of Mexican cuisine. Ready in under an hour, this wholesome dish is perfect for quick weeknight dinners or entertaining guests. Serve with lime wedges for a citrusy finish, and let the fiesta begin!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup black beans (cooked or canned, rinsed and drained)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 whole avocado
- 1 whole lime
- 0.25 cup fresh cilantro
- 2 whole roma tomatoes
- 0.5 whole red onion
- 1 whole jalapeño
- 0.5 cup shredded cheddar cheese
- 0.5 cup sour cream
Instructions
In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
Rub the mixed spices onto both sides of the chicken breasts.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-7 minutes on each side, or until they reach an internal temperature of 165°F (74°C). Remove from the skillet, let rest for 5 minutes, and then slice into strips.
In a saucepan, add 1 cup of rice and 2 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and let simmer for 18-20 minutes until the liquid is absorbed. Fluff with a fork.
While the rice cooks, prepare the salsa. Dice the roma tomatoes, finely chop the red onion and jalapeño (remove seeds for less heat), and mix in a bowl. Add a squeeze of lime juice and 2 tablespoons of chopped fresh cilantro. Stir well and set aside.
Slice the avocado and prepare lime wedges for serving.
Once the rice is ready, assemble the bowls. Start with a base of rice, then layer on black beans, corn, sliced chicken, salsa, and avocado slices.
Top with shredded cheddar cheese, sour cream, and a sprinkle of chopped cilantro.
Serve with lime wedges on the side for an extra burst of flavor. Enjoy your Mexican Fiesta Bowl!
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 32.2 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3906 mg | 83% | |
*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.
