Mexican Rice Bowl with Chicken and Black Beans

A colorful burrito bowl with lettuce, cherry tomatoes, black beans, avocado slices, seasoned rice, grilled chicken, crumbled cheese, fresh cilantro, and tortilla chips, served in a rustic bowl on a wooden surface.

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.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 1

Total Time 1 16

Servings

Calories 402kcal

Author Wendy Polisi

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.

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