Mexican Chicken Rice Bowls

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My Mexican chicken rice bowls are one of my go-to quick and easy dinner options. I combine rice and chicken which I cook in a taco seasoning to keep things simple. Add a few extra veggies and then top with your favorite toppings, for me that’s tomato salsa, sour cream and some shredded cheddar cheese.

Mexican Chicken Rice Bowls

This traditional Mexican chicken and rice recipe is the perfect mid week dinner, as it can be prepared, cooked and on the table in just 30 minutes. For that reason this one pot Mexican chicken and rice dish is a favorite mid week dinner as it’s such a quick cook.

I love cooking one pot chicken dishes like this easy Mexican chicken rice bowl. By cooking everything in the one pot means you keep all the flavor in the dish. It also has the added bonus of saving on the washing up.

If you like one bowl dinners like this easy chicken rice, then why not try my Teriyaki Salmon Bowls which I like to serve with a spicy mayo.

Recipe ingredients

• SEASONING: I season the rice and chicken with a packet of taco seasoning.
• RICE: for ease I use instant white rice as it cooks quickly.
• OIL: for the best flavor I saute the vegetables in olive oil, but any light flavored oil will work, like sunflower, vegetable or avocado oil.
• CHICKEN: I use boneless, skinless chicken breast in this recipe.
• VEGETABLES: I use a poblano pepper and some onion to flavor the base of the rice.
• TOMATOES: I use a can of Rotel in this recipe, as I like the combination of ripe tomatoes and zesty green chilies.
• LIME: some fresh lime juice adds a burst of freshness to the finished rice dish.
• TOPPINGS: I like to top the rice bowls with chunky tomato salsa, sour cream and some shredded cheddar cheese.

How to make Mexican Chicken Rice Bowls

Combine 1/2 the packet of taco seasoning with the water in a small saucepan.

Bring the water to a boil, then stir in the instant rice.

Remove the pan from heat and cover the pot.

Allow to rest for 10 minutes, until the rice is cooked through.

While the rice is cooking, heat the olive oil in a large skillet.

When the oil is hot, saute the poblano pepper and onion until tender.

Add the chicken, Rotel, and remaining taco seasoning. Stir to mix.

Cook until the chicken is cooked through.

Stir in the lime juice.

Fluff the cooked rice and add to four bowls.

Top with the chicken mixture, then garnish with salsa, sour cream, and shredded cheese.

Flavor variations

• Chicken – I’ve opted to use boneless, skinless chicken breast. Boneless skinless chicken thighs would be a great alternative, just increase the cooking time on the chicken. You could also use leftover roast chicken, stirring it through the rice to warm through at the end of the cook.
• Seasoning – taco seasoning is packed with flavor, but you can swap for any other variety of mixed seasoning blend, try burrito or fajitas seasoning.
• Rice – I’ve opted for white rice, but you can swap for brown rice, or even cauliflower rice for a low carb option.
• Peppers – I’ve used poblano peppers in this recipe, but you can swap this for any colour of bell pepper.
• Vegetables – add any variety of vegetables to the mix, try zucchini, mushrooms, green beans, green peas, or corn kernels.
• Leafy greens – stir through a handful of leafy greens towards the end of the cook and allow to wilt. Try spinach, kale or chard.
• Beans – add some black beans, pinto beans or red kidney beans to the mix.
• Rotel – if you only have a can of regular tomatoes that’s no problem. Add the tomatoes and for extra chili heat, sauté some freshly chopped jalapeno peppers along with the poblano pepper and onion.
• Chili – the Rotel adds some chili heat, but if you like your food extra spicy try stirring through some chili powder or red pepper flakes.

Serving suggestion

This is a flavor packed meal in one bowl, so I keep any sides simple. I like to serve it with some sour cream, fresh tomato salsa and some shredded cheese.

However, you can top your rice bowl how you like, try some of these fresh topping suggestions:

• Sliced fresh red chili
• Pickled jalapeno peppers
• Freshly chopped cilantro
• Sliced avocado
• Guacamole
• Wedges of lime
• Mexican Street Corn Salad

Recipe hints & tips

• I’ve used a pack of instant white rice, but if you are using regular white or brown basmati rice in this recipe, I suggest washing the rice first to remove excess starches which can make the rice sticky.
• Keep an eye on the rice as you cook the dish, you don’t want the rice to absorb too much liquid, overcook and become too soggy.
• This rice dish has some chili heat with the addition of Rotel, but if you don’t like your food too spicy swap this for a regular can of tomatoes.

FAQs

Some of my favorite Mexican inspired recipes here at When is Dinner

• Mexican Shredded Chicken Casserole
• Mexican Zucchini Burrito Boats
• Crockpot Mexican Shredded Chicken
• Mexican Lasagna
• Mexican Tuna Salad
• Cheesy Mexican Taco Skillet
• Slow Cooker Mexican Stuffed Bell Peppers