Mexican-Style Rice Bowl with Grilled Chicken
15min
30min
4
1000
Chef's Note
For a time-saving tip, you can marinate the chicken the night before for even more flavor. The rice can also be made in advance and reheated. If you prefer a spicier dish, add a diced jalapeño with the bell peppers or serve with your favorite hot sauce on the side.
Tags
Ingredients
2 pounds boneless skinless chicken breasts
3 cups long-grain white rice
6 cups chicken broth (gluten-free)
6 tablespoons olive oil
2 medium red bell pepper
1 large yellow onion
4 cloves garlic cloves
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
2 whole lime
2 15-oz cans black beans (canned, drained)
2 cups corn kernels (frozen or canned)
2 large avocados
1 bunch fresh cilantro
1 cup sour cream
2 cups cheddar cheese (shredded)
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine 3 tablespoons olive oil, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- 2
Slice 2 pounds of chicken breasts into even pieces and add to the marinade. Toss to coat evenly and let marinate for 10 minutes while preparing other ingredients.
- 3
Dice 1 large yellow onion and 2 red bell peppers. Mince 4 garlic cloves. Chop cilantro and set aside for garnish.
- 4
In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add half the diced onion and cook for 3 minutes until translucent.
- 5
Add 3 cups rice to the saucepan and stir for 2 minutes until lightly toasted.
- 6
Add 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon oregano, 1 teaspoon paprika, and 3 tablespoons tomato paste. Stir for 1 minute until fragrant.
- 7
Pour in 6 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- 8
While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes per side until fully cooked (internal temperature of 165°F).
- 9
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the remaining onion and bell peppers, cooking for 5-6 minutes until softened.
- 10
Add 2 minced garlic cloves to the vegetables and cook for 30 seconds. Then add 2 cups corn and 2 cans black beans. Season with remaining salt and pepper, and cook for 3-4 minutes until heated through.
- 11
Fluff the cooked rice with a fork and squeeze the juice of 1 lime over it. Mix gently.
- 12
Slice the cooked chicken into strips.
- 13
To assemble the bowls: divide the rice among 4 bowls. Top each with the vegetable-bean mixture, sliced chicken, diced avocado, shredded cheese, a dollop of sour cream, and fresh cilantro.
Nutrition Information (per serving)
1000
63g
113g
33g
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