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Tex-Mex Chicken and Rice Bowl
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup of long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup of corn kernels
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
- Sour cream and sliced avocado for serving
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the diced chicken pieces to the skillet and season with chili powder, cumin, paprika, salt, and black pepper. Cook for 5-7 minutes, or until the chicken is cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced red bell pepper, red onion, and minced garlic for 3-4 minutes, or until the vegetables are tender.
- Add the rice to the skillet and cook, stirring frequently, for 2 minutes to lightly toast the rice.
- Pour 2 cups of water into the skillet and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Stir in the black beans and corn kernels, then add the cooked chicken back to the skillet. Cook for an additional 2-3 minutes to heat through.
- Remove the skillet from the heat and stir in the chopped cilantro.
- Divide the Tex-Mex chicken and rice mixture into serving bowls. Serve with lime wedges, sour cream, and sliced avocado on the side.
- Enjoy your delicious Tex-Mex Chicken and Rice Bowl!
The Tex-Mex Chicken and Rice Bowl is a flavorful dish that originated in the Southwestern United States, blending the bold flavors of Texan and Mexican cuisine. This dish typically features tender grilled chicken, seasoned with a blend of Tex-Mex spices, served on a bed of fluffy rice and topped with a medley of fresh ingredients such as black beans, corn, avocado, and salsa. The dish is a popular menu item in Tex-Mex restaurants across Texas, New Mexico, and Arizona, where talented chefs infuse their own regional twists into the recipe. For the best Tex-Mex Chicken and Rice Bowl, seek out restaurants known for their authentic Tex-Mex cuisine or try making it at home with fresh, high-quality ingredients.
45 min
4
450 calories
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