Best Mexican Chicken Bowl With Rice Beans And Queso Recipes

Mexican Chicken Bowl With Rice, Beans and Queso image

Provided by gailanng

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

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

Mexican Rice Bowl With Chicken image

Provided by gailanng

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

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.