Friday, November 28, 2014

Mexican Rice and Chicken Bowl

Pin It
I hope everyone had a very joyous holiday with family and friends yesterday. We had a wonderful day. We're very lucky to have both of our immediate families in close proximity so we are able to swing by and see all of our loved ones on holidays. It's a lot of rushing around, but we wouldn't have it any other way. Plus we get two Thanksgiving meals! Score!
I'm sure everyone is very sluggish today after too much turkey, so this is an easy one-pan meal that doesn't require too much work. It's my interpretation of an at-home Chipotle chicken bowl. Rice, beans, chicken, corn, tomatoes, sour cream, guacamole. All your favorite components in a delicious meal that hardly makes a mess since it's all done in one pan! Talk about an easy clean up. Enjoy!

Printable Recipe


  • 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 tbsp. olive oil
  • 1/2 onion, diced
  • 1 cup of uncooked extra-long grain rice
  • 1 (14.5 oz.) can of diced tomatoes
  • 1 (15 oz.) can of black beans, drained and rinsed
  • 1/2 (15.25 oz.) can whole kernel corn
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 2 cups low-sodium chicken broth
  • 2 cups Mexican blend cheese, shredded
  • Seasoned salt and pepper
  • Tomatoes, diced, for topping (optional)
  • Scallions, chopped, for topping (optional)
  • Light sour cream, for topping (optional)
  • Guacamole, for topping (optional)

Add 2 tablespoons olive oil to a large skillet over medium heat. Add onions and sauté until they begin to soften, about 5 minutes.

Season diced chicken with 1/2 teaspoon of seasoned salt and 1/2 teaspoon of black pepper.

Add chicken to the pan with the onions and cook over medium-high heat until chicken has started to brown.

Add rice to the pan and cook for 2 minutes or until it begins to brown.

Stir in the black beans, corn, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.

Bring to a simmer. Cover and reduce heat to low. Cook covered for 20 minutes or until rice is tender. 

Sprinkle with cheese, recover and let set for 2-3 minutes or until cheese is melted.

Garnish with fresh tomatoes, scallions, sour cream and guacamole.

Source: SK Original

No comments:

Post a Comment

Please leave me some love! Thanks for stopping by :)