Best 3 Mexican Rice Bowl With Chicken Recipes

**Indulge in the Vibrant Flavors of Mexican Rice Bowl with Chicken: A Culinary Journey of Bold Ingredients and Enticing Aromas**

Embark on a tantalizing culinary adventure with our Mexican Rice Bowl with Chicken, a symphony of flavors that will captivate your taste buds and transport you to the vibrant streets of Mexico. This delectable dish seamlessly blends tender chicken, fluffy rice, and an array of colorful and flavorful ingredients, creating a fiesta of textures and tastes. From the zesty pico de gallo to the creamy avocado slices, each element of this dish comes together in perfect harmony, offering a delightful balance of spice, freshness, and richness. So, prepare your palate for a fiesta of flavors and let's embark on a culinary journey to savor this irresistible Mexican Rice Bowl with Chicken.

**Additional Recipes to Satisfy Your Mexican Cravings:**

Complement your Mexican Rice Bowl experience with our curated collection of authentic and enticing recipes:

- **Mexican Street Corn Salad:** Elevate your side dish game with this vibrant and refreshing corn salad, featuring grilled corn on the cob, a zesty dressing, and a sprinkle of cotija cheese.

- **Easy Homemade Guacamole:** Craft your own guacamole with this simple yet flavorful recipe. Made with fresh avocados, zesty lime juice, and a touch of spice, this guacamole will be the perfect dip for your tortilla chips or a delicious addition to your rice bowl.

- **Mexican Salsa:** Create a classic and versatile salsa roja with our easy-to-follow recipe. This salsa is a staple in Mexican cuisine and can be enjoyed as a dip, sauce, or topping for various dishes.

- **Pico de Gallo:** Experience the freshness and vibrancy of pico de gallo, a traditional Mexican salsa made with chopped tomatoes, onions, cilantro, and lime juice. Its bright flavors will add a zing to your Mexican Rice Bowl.

- **Creamy Cilantro Lime Dressing:** Enhance your rice bowl with a drizzle of this creamy and tangy dressing, made with Greek yogurt, cilantro, lime juice, and a hint of garlic. Its creamy texture and zesty flavor will complement the other ingredients perfectly.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS

Instant Pot® Mexican Chicken and Rice Bowls image

This easy, one-pot, Mexican chicken and rice dinner is done in about 30 minutes. Serve with other toppings like avocado and sour cream, if desired.

Provided by fabeveryday

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 cup rice, rinsed until the water runs clear
½ teaspoon seasoning salt
½ teaspoon chili powder
¼ teaspoon garlic powder
4 tablespoons shredded Mexican cheese blend, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

Nutrition Facts : Calories 545.9 calories, Carbohydrate 77.7 g, Cholesterol 71.6 mg, Fat 9.9 g, Fiber 10.8 g, Protein 38.3 g, SaturatedFat 3.1 g, Sodium 1366.5 mg, Sugar 3.5 g

MEXICAN RICE BOWL WITH CHICKEN

Mexican Rice Bowl With Chicken image

Make and share this Mexican Rice Bowl With Chicken recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
2 chicken breasts, cubed
salt and pepper
1/2 cup onion, diced
2 garlic cloves, minced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 (14 ounce) can corn, drained
1 (14 ounce) can diced tomatoes and green chilies, undrained
1 (14 ounce) can black beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon dried chipotle powder
salt and pepper
2 cups white rice, cooked (cooked) or 2 cups brown rice (cooked)
1 cup shredded cheese (for topping)
sour cream (for topping)
tortilla chips (optional) or warmed flour tortilla (optional)

Steps:

Cook rice according to package instructions.
Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.

MEXICAN CHICKEN BOWL WITH RICE, BEANS AND QUESO

Mexican Chicken Bowl With Rice, Beans and Queso image

It's all here...the recipe for the meat, starch and the vegetables all in one. From Weber's on Grill.

Provided by gailanng

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 canned chipotle chiles in adobo, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons dried ancho chile powder or 2 tablespoons dried chipotle powder
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 (6 ounce) boneless skinless chicken breast halves
1 1/2 cups long-grain white rice
3 cups low sodium chicken broth
1/2 teaspoon kosher salt
1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
2 medium Hass avocadoes, cut into 1/2 inch dice
2 medium tomatoes, cut into 1/2 inch dice
1/2 cup green onion, sliced thin
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, drained and rinsed
1 cup queso fresco (can sub shredded cheddar cheese)
2 limes, cut into wedges
6 handfuls tortilla chips

Steps:

In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Squeeze the air out of the bag and seal tightly. Message the bag to distribute the marinade and refrigerate while you prepare the rice.
In a medium saucepan over medium heat, bring the rice, broth and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Move off the burner and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.
While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Remove the chicken from the bag, discarding the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into 1/2-inch chunks.
Divide the rice evenly between individual bowls. Top the rice with small mounds of chicken, avocado, tomato, onion and beans. Sprinkle the queso fresco on top. Serve with lime wedges and tortilla chips.

Nutrition Facts : Calories 627, Fat 21.8, SaturatedFat 3.3, Cholesterol 54.4, Sodium 881.5, Carbohydrate 79.1, Fiber 12, Sugar 2.6, Protein 32.5

Tips:

For the best results, use freshly cooked chicken. Leftover chicken can be used, but it may be a bit dry.
If you don't have any cooked chicken, you can cook some chicken breasts in a skillet over medium heat until cooked through.
Feel free to add other vegetables to your rice bowl, such as black beans, corn, or bell peppers.
If you don't have any sour cream, you can use plain Greek yogurt instead.
Top your rice bowl with your favorite toppings, such as shredded cheese, guacamole, or salsa.

Conclusion:

This Mexican rice bowl with chicken is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is packed with flavor and can be customized to your liking. So next time you're looking for a quick and healthy meal, give this recipe a try!

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