Healthy Mexican Rice Bowl Recipes

MEXICAN RICE BOWL WITH CHICKEN

Mexican Rice Bowl With Chicken image

Make and share this Mexican Rice Bowl With Chicken recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

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.

HEALTHY MEXICAN RICE BOWL

Healthy Mexican Rice Bowl image

Make and share this Healthy Mexican Rice Bowl recipe from Food.com.

Provided by Simply Fresh Cooking

Categories Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup long grain brown rice
2 tablespoons extra virgin olive oil
1/2 yellow onion, diced small
1/2 jalapeno, minced
1 -2 garlic clove, minced
0.5 (15 ounce) can black beans, rinsed and drained
1/4 cup cilantro, chopped
2 small boneless skinless chicken breasts
cumin
granulated garlic
onion powder
salt
cracked black pepper
olive oil flavored cooking spray
1/2 avocado, diced
1 pint cherry tomatoes, cut in half, lengthwise
2 lime wedges, for serving

Steps:

Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain.
While rice is cooking, heat a large non-stick skillet over medium heat. Lightly season both sides of each chicken breast with cumin, granulated garlic, onion powder, salt, and pepper. Coat inside of pan with cooking spray and cook chicken about 3 minutes on each side, or until no longer pink in the center. Remove to a plate and cover with foil.
In the same skillet (on medium heat) add 2 tablespoons of extra-virgin olive oil. Add onion and jalapeño; cook for 1-2 minutes, or until onions are soft. Add garlic and cook for 30 seconds. Add beans and cook for 1 minute, or until heated through. Mix the onion and bean mixture with the cooked/drained rice and cilantro. Divide mixture evenly among 2 bowls.
Cut chicken into 1-inch cubes. In each bowl add half of the chicken, half of the avocado, half of the tomatoes, and 1 lime wedge. Squeeze lime wedge over each rice bowl.

Nutrition Facts : Calories 650.9, Fat 26.1, SaturatedFat 4, Cholesterol 75.5, Sodium 154.7, Carbohydrate 68.3, Fiber 14.3, Sugar 6.1, Protein 38.4

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