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Grilled Chicken Mexican Rice Bowl
Created by: Howcan Team
Ingredients
- 1 cup of long-grain white rice
- 1 3/4 cups of chicken broth
- 1 tablespoon of olive oil
- 1 pound of boneless, skinless chicken breasts
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 1 can of black beans, drained and rinsed
- 1 cup of corn kernels
- 1 avocado, sliced
- 1/2 cup of salsa
- 1/4 cup of chopped fresh cilantro
- Lime wedges for serving
Instructions
- In a medium saucepan, bring the chicken broth to a boil. Stir in 1 cup of rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, preheat a grill or grill pan over medium-high heat. In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, and salt and pepper to taste. Brush the spice mixture onto the chicken breasts.
- Grill the chicken for 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from the grill and let it rest for a few minutes before slicing it into strips.
- In a large bowl, assemble the rice bowls by dividing the cooked rice among 4 bowls. Top each bowl with black beans, corn kernels, sliced grilled chicken, avocado, salsa, and chopped cilantro.
- Serve the rice bowls with lime wedges for squeezing over the top. Enjoy!
The Mexican Rice Bowl with grilled chicken has a rich history rooted in the vibrant culinary traditions of Mexico. This dish is a fusion of Spanish and indigenous flavors, with a modern twist. Renowned chefs in Mexico have elevated this dish by infusing it with smoky, grilled chicken, adding depth and complexity to the flavors. The best versions of this dish can be found in the bustling streets of Mexico City, where local vendors expertly grill the chicken to perfection. The key to this dish lies in the marination of the chicken, using traditional Mexican spices like cumin, paprika, and oregano, which infuse the meat with a tantalizing aroma and taste. For a unique twist, some chefs also incorporate achiote paste, adding a vibrant red hue and a subtle earthy flavor to the chicken. This dish is a celebration of Mexican flavors, and when prepared with care and attention to detail, it becomes a culinary masterpiece that delights the senses.
45 min
4
450 calories
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