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Mexican Rice Bowl

Mexican Rice Bowl Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 3 tbsp olive oil, divided
  • 2 tbsp minced chipotle peppers in adobo sauce
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt, plus more for rice
  • 2 limes, divided
  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth
  • 1/4 cup chopped fresh cilantro
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 large avocado
  • Pico de gallo, sour cream, shredded cheese for serving

Method
 

  1. Combine 2 tbsp oil, chipotle, cumin, garlic powder, salt, and juice of 1 lime. Coat the chicken and let sit 10 minutes.
  2. Bring water or broth and a pinch of salt to a boil. Stir in rice, cover, reduce heat to low, and simmer 18 minutes. Remove from heat, let stand covered 5 minutes, then fluff with a fork and stir in remaining lime juice and cilantro.
  3. Heat remaining 1 tbsp oil in a skillet over medium-high heat. Cook chicken about 6 minutes per side until charred and 165°F internal. Rest a few minutes, then slice.
  4. In the same skillet over medium heat, warm black beans and corn with a splash of water for about 3 minutes. Season lightly with salt.
  5. Divide rice among bowls. Top with sliced chicken, black beans, corn, diced avocado, and any other toppings you like.

Notes

Let the chicken rest at least a couple of minutes so the juices settle. If you use chicken breasts instead of thighs, pull them off the heat right at 165°F and slice thin.