Fiesta Chicken & Rice Bowl
This chicken and rice bowl combines tender chicken, black beans, corn, and veggies, seasoned with chili powder and cumin. Topped with cheese, cilantro, and lime, with optional avocado and sour cream for extra flavor. A balanced, flavorful meal.
Calories
| Serving(s) | Without Optional Toppings | **With Optional Toppings |
|---|---|---|
| 1 | 1,760 | 2,385 |
| 4 | 440 | 596 |
Ingredients
| Ingredient | Quantity | Preparation | Calories | Category | Required |
|---|---|---|---|---|---|
| Garlic | 2 cloves | Minced | 4 | Aromatic | ✔️ |
| Chicken broth | 2 cups | - | 30 | Aromatic | ✔️ |
| Chili powder | 1 teaspoon | - | 6 | Aromatic | ✔️ |
| Cumin | 1 teaspoon | - | 6 | Aromatic | ✔️ |
| Salt and pepper | To taste | - | 0 | Aromatic | ✔️ |
| Fresh cilantro | For garnish | Chopped | 1 | Aromatic | ✔️ |
| Lime wedges | For serving | - | 2 | Aromatic | ✔️ |
| Chicken breasts | 2 large | Diced | 400 | Protein | ✔️ |
| Black beans | 1 can (15 oz) | Drained | 200 | Protein | ✔️ |
| Monterey Jack cheese | 1 cup | Shredded | 440 | Protein | ✔️ |
| Olive oil | 2 tablespoons | - | 240 | Sauce | ✔️ |
| Long-grain rice (uncooked) | 1 cup | - | 200 | Starch | ✔️ |
| Corn (frozen or canned) | 1 cup | - | 160 | Starch | ✔️ |
| Roma tomato | 1 | Diced | 25 | Vegetable | ✔️ |
| Green bell pepper | 1 | Diced | 20 | Vegetable | ✔️ |
| Orange or red bell pepper | 1 | Diced | 20 | Vegetable | ✔️ |
| Avocado | As desired | Sliced | 150 | Topping | - |
| Sour cream or Greek yogurt | As desired | - | 30 | Topping | - |
| Jalapeño slices | As desired | Sliced | 5 | Topping | - |
| Extra Monterey Jack or Queso Fresco | As desired | Shredded | 440 | Topping | - |
Instructions
-
Cook the Chicken
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken breast, season with salt, pepper, chili powder, and cumin.
- Cook until browned and cooked through (about 5–7 minutes).
- Remove from the pan and set aside.
-
Sauté the Veggies
- In the same skillet, add garlic, green bell pepper, and orange/red bell pepper.
- Cook for 3–4 minutes until softened.
-
Cook the Rice
- Add the rice to the skillet and toast for 2 minutes, stirring occasionally.
- Pour in the chicken broth, diced tomato, corn, and black beans.
- Stir well and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until the rice is tender.
-
Build the Bowls
- Fluff the rice mixture and spoon it into bowls.
- Top with the cooked chicken, shredded Monterey Jack, and your favorite optional toppings.
-
Garnish and Serve
- Sprinkle fresh cilantro over the top, squeeze lime wedges, and enjoy!
Shopping List
Protein
- Chicken breasts
Grains & Legumes
- Long-grain rice
- Black beans
Canned & Packaged Goods
- Corn
- Chicken broth
Produce
- Roma tomato
- Green bell pepper
- Orange or red bell pepper
- Garlic
- Fresh cilantro
- Lime wedges
- Avocado (optional topping)
- Jalapeño slices (optional topping)
Dairy
- Monterey Jack cheese
- Sour cream or Greek yogurt (optional topping)
- Extra Monterey Jack or Queso Fresco (optional topping)
Oils & Vinegars
- Olive oil
Spices & Seasonings
- Chili powder
- Cumin
- Salt
- Pepper