If you need an easy dinner for a busy night, give this Mexican Rice Bowl a try. The seasoned rice is crave-worthy, and when you add all the toppings, it’s one of those meals that feels comforting and wholesome at the same time.
I am a big fan of bowl night. It makes for an easy dinner, since the kids can make their own rice bowl just how they like it.
This Mexican Rice Bowl has become a Tuesday night favorite.
They load theirs up with chicken and chips, while I usually add a sour cream sauce (sour cream + squeeze of lime juice + lime zest) and lots of fresh vegetables. It’s casual, easy, and perfect for those nights when we are all headed in different directions.
If you want to level up your flavors, give my fresh chipotle salsa or mango avocado salsa a try with this.
Let’s Talk Ingredients
- Rice: I used white rice because it is what my kids will eat, but feel free to use brown rice if you prefer. Increase the cooking time to about 65 minutes, and add about ⅓ cup more broth.
- Chicken: I use leftover chipotle chicken breasts when I have it, but rotisserie chicken or sous vide chicken are my weeknight shortcuts.
- Black Beans: I always rinse them well. If I don’t, the whole bowl feels a little muddy. If you want to make black beans from scratch, my slow cooker black bean recipe adds a lot of flavor. Pinto beans also work.
- Cheese: I go back and forth between cojita and cheddar. Cojita is a Mexican cheese that gives you that salty, crumbly finish. My daughter likes it with cheddar because it melts into everything and makes it feel a little more comfort-food-ish.
- Veggies: Feel free to add your favorite veggies. Corn, bell pepper, sweet potatoes, spinach, kale, and green onions are all ones I’ve used in this bowl when I had them on hand.
Tips
- Let the rice rest before fluffing so it doesn’t turn sticky.
- Use a salsa you love because it acts like a sauce across the entire Mexican chicken and rice bowl. I prefer a fresh salsa in the refrigerated section over a shelf stable salsa.
- Add avocado last to keep it fresh and prevent browning.
- Reheat leftover rice with a splash of water to bring it back to life without drying it out.
- Fee free to mix up the protein. Shrimp, steak and ground beef are all good options.
Step-by-Step
See the recipe card below for the full recipe.
Mexican Rice Bowl with Chicken and Black Beans
If you need an easy dinner for a busy night, give this Mexican Rice Bowl a try. The seasoned rice is crave-worthy, and when you add all the toppings, it’s one of those meals that feels comforting and wholesome at the same time.
Servings: 6
Calories: 402kcal
Ingredients
Mexican Rice
- 2 tablespoons avocado oil
- 1 small yellow onion diced
- 2 teaspoons minced garlic
- 1 cup long-grain white rice
- 1 cup water chicken broth or vegetable broth
- 1 cup canned tomato sauce
- 1 teaspoon oregano
- ½ teaspoon ground cumin or chili powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Bowl
- 16 ounces cooked and diced chicken
- 1 15 ounce can or carton black beans drained and rinsed
- 1 cup cherry or grape tomatoes halved
- 1 avocado peeled, pitted, and diced
- 4 ounces cojita or cheddar cheese
- ½ cup salsa
- For serving: tortilla chips sour cream, shredded lettuce, lime juice, hot sauce
Instructions
Rice
- Preheat the oven to 350°F.
- Heat the oil in an oven-safe Dutch oven or large pan with a lid over medium heat.
- Add the onion, and cook for 5 minutes, add the garlic, and cook for another 30 seconds.
- Add the rice to the pan, and cook, stirring occasionally, for about 10 minutes.
- Add the water, tomato sauce, oregano, cumin, salt, and pepper.
- Cover and place in the oven. Cook for 40 minutes, until the rice is tender.
- Remove from the oven, and let sit covered for 5 minutes. Uncover and fluff.
Bowl
- Divide the rice between bowls.
- Add the chicken, black beans, tomatoes, avocado, and cheese.
- Drizzle with salsa and serve with additional toppings if desired.
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Notes
Store leftovers in airtight containers in the refrigerator for up to three days. I like to keep the rice and chicken separate so I can reheat it in the microwave.
Nutrition
Calories: 402kcal | Carbohydrates: 35g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 943mg | Potassium: 769mg | Fiber: 4g | Sugar: 4g | Vitamin A: 758IU | Vitamin C: 13mg | Calcium: 179mg | Iron: 2mg
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