Mexican Chicken Rice Bowl. Cook rice according to package instructions. Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper.
The chicken breast is seasoned with taco seasoning and topped with a simple to make salsa that's full of flavor and garnished with a dollop of sour cream that has a hint of lime flavor.
Mexican Chicken Fajita Rice Bowls Skip the Mexican take-out and whip up these fun rice bowls that combine all the Mexican-food things you love with chicken fajitas!
The next day, this bowl-tastic meal is effortlessly bundled up into a burrito for a hearty, eat-it-anywhere lunch.
You can have Mexican Chicken Rice Bowl using 38 ingredients and 4 steps. Here is how you cook it.
Ingredients of Mexican Chicken Rice Bowl
- Prepare of For the chicken :.
- You need 500 gr of boneless, skinless chicken breast halves.
- Prepare 2 tbs of corn starch.
- It's 3 tsp of chili powder.
- It's 2 tsp of salt.
- Prepare 2 tsp of smoked paprika powder.
- Prepare 1 tsp of sugar.
- You need 1 tsp of onion powder.
- Prepare 1 tsp of cumin powder.
- It's 1 tsp of garlic powder.
- You need 1/2 tsp of cayenne pepper.
- It's 2 tsp of chicken bouillon.
- You need 1 of / 2 of a lime, juiced.
- Prepare 1/4 c of cilantro, chopped.
- It's 3 tbs of olive oil.
- You need of For the corn :.
- It's 3 cup of fresh or frozen corn, thawed.
- You need 2 tbs of butter.
- It's 2 tsp of chipotle powder.
- Prepare 1 tsp of garlic powder.
- Prepare 1 tsp of lime juice.
- You need to taste of Salt and pepper.
- You need 1/4 cup of grated permesan cheese.
- Prepare of For the tomato salsa :.
- You need 3 of medium tomatoes, chopped.
- You need 1/4 cup of onion, chopped.
- It's 2 of garlic cloves, minced.
- You need 1/2 of of a lime, juice.
- You need 1/4 of cilantro, chopped.
- Prepare to taste of Salt and pepper.
- You need of For the rice :.
- It's 1-1/4 cup of rice.
- You need 2-1/4 cup of chicken broth.
- It's 3/4 tsp of salt.
- You need 1/4 tsp of cummin powder.
- It's 1 tbs of butter.
- It's 2 tbs of cilantro, chopped.
- It's 1 tsp of lime juice.
Top with toppings of your choice. Our favorites are black beans, corn, tomatoes, avocado, shredded cheese, lettuce, and a couple of tortilla chips for crunch. Drizzle dressing over salad and serve. Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.
Mexican Chicken Rice Bowl instructions
- For the chicken : Mix all the ingredients for the chicken in a large bowl, pour over top of the chicken Toss everything to coat then cover the bowl with plastic wrap. Put it in the refrigerator for at least an hour. Take the chicken out 30 minutes before you are ready to cook. Preheat the grill, spray it with cooking oil. Once the grill is hot, put the chicken onto the grill. Cook for about 5-6 minutes per side or until fully cooked. Slice the cooked chicken into pieces..
- Add the corn into a hot pan. Cook them until deep golden and you see char. Add the rest ingredients for the corn except the cheese. Stir them up. Remove the pan from the heat. Add the cheese, toss them..
- In a bowl, combine all ingredients for the salsa. Place in refrigerator for up to 12 hours..
- In a sauce pan, bring the rice, chicken broth, salt and cummin to simmer over medium heat. Reduce the heat to low and cover the pan. Cook for about 10-12 minutes. Add the butter, cilantro and lime juice. Fluff with the fork..
Instant Pot Mexican Chicken Rice Bowls-white meat chicken with dried black beans, corn, and tomatoes over brown rice and topped with monterey jack cheese. An easy weeknight meal that allows you to make dried black beans at the same time as brown rice and in the same pot. Get a similar recipe made in the SLOW COOKER Easy and healthy Chicken Mexican Bowls served over white rice or for a low-carb option, cauliflower rice. Then topped with charred bell peppers and sides of your choice. This post may contain affiliate links.
