Mexican Rice Bowl with Chicken
Discover the bold, vibrant flavors of this Mexican Rice Bowl with Chicken—a wholesome and delicious dinner that’s as versatile as it is satisfying. Perfectly seasoned chicken breasts, pan-seared to juicy perfection, crown a bed of fluffy, tomato-infused rice cooked in rich chicken broth. Each bowl is topped with colorful, fresh ingredients like sweet corn, black beans, cherry tomatoes, creamy avocado, and a sprinkle of zesty cilantro. Customize your toppings with shredded cheddar, a dollop of sour cream, or a splash of lime juice for a tangy finish. Ready in just 50 minutes, this one-bowl wonder is a perfect weeknight meal that balances protein, veggies, and bold Mexican spices. Whether you’re meal prepping or serving up a crowd-pleasing dinner, this recipe will transport your taste buds south of the border!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 cup Cherry tomatoes, halved
- 1 cup Canned black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 0.25 cup Fresh cilantro, chopped
- 1 large Avocado, diced
- 4 pieces Lime wedges
- 0.5 cup Shredded cheddar cheese (optional)
- 0.5 cup Sour cream (optional)
Instructions
Season the chicken breasts with chili powder, ground cumin, paprika, garlic powder, salt, and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toast the rice in the skillet for 2-3 minutes, stirring frequently.
Add the chicken broth and tomato paste to the skillet with the rice. Stir to combine, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
While the rice cooks, prepare the toppings: halve the cherry tomatoes, dice the avocado, and chop the cilantro.
When the rice is done, fluff it with a fork and divide it evenly among four serving bowls.
Top each bowl with sliced chicken, black beans, corn, cherry tomatoes, avocado, and cilantro.
Optional: Sprinkle with shredded cheddar cheese and a dollop of sour cream.
Serve with lime wedges to squeeze over the top for added flavor.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4745 mg | 206% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 28.0 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 865 mg | 67% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4644 mg | 99% | |
*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.
