Mexican Rice Bowl
This Mexican Rice Bowl is flavorful, easy to make and so healthy. Made with traditional Mexican ingredients, this rice bowl is fresh and a little bit spicy.
Ingredients
For the rice
- 1 cup Basmati rice
- 2 cups water
- 1/2 tsp sea salt
For the chicken
- 1 1/2 lb boneless skinless chicken breasts cubed
- 1/3 cup olive oil
- juice of a lime
- zest of a lime
- 1 tbsp maple syrup
- 1 tsp garlic powder or 2 garlic cloves
- 1 tsp cumin powder
- 1 tsp chili powder*
Peppers and onions
- 1 red onion large, sliced
- 1 red bell peppers sliced
- 1 tbsp taco seasoning
- 2 tbsp olive oil
Bowl contents
- 14 oz black beans (1 large can)
- 14 oz corn kernels (1 large can)
- 1 cup fresh salsa
Toppings
- small peppers hot or sweet, sliced (optional)
- 1/3 cup cilantro chopped (optional)
- 1 avocado sliced (optional)
Instructions
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Preheat oven to 425F and line a large baking sheet with parchment paper.
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Cook the rice. Combine 1 cup rice, 2 cups water, and 1/2 tsp sea salt in a medium saucepan and bring to a boil. When it does, turn down the heat to minimum, cover and simmer for 15 minutes or until all of the water is absorbed. When ready, fluff the rice using a fork and set aside.
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Preparing the Chicken. In a large mixing bowl, stir together 1/3 cup olive oil, the juice and zest of a lime, 1 tbsp maple syrup, 1 tsp garlic powder, 1 tsp cumin powder, and 1 tsp chili powder. Then, cut the chicken breasts into 1-inch cubes and incorporate them into the marinade, slowly flipping and turning them until evenly coated. (Note: This step could be done up to 24 hours ahead of time to allow the chicken to marinate.) Arrange the chicken cubes evenly on one side of the baking sheet when ready to bake.
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Peppers and Onions. Slice the bell peppers and onion and place them on the other side of the baking sheet. Then, pour 2 tbsp olive oil and 1 tbsp taco seasoning on top of them and carefully flip and turn them until evenly coated.
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Baking. Bake the chicken, bell peppers and onion for 20-25 minutes or until the internal temperature of the chicken cubes reaches 165F.
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Preparing the bowl contents. Meanwhile, make sure every other ingredient is ready.
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Assemble the bowls. Scoop some rice on the bottom of the bowls, then top with chicken, bell peppers and onions on one side. Scoop the rest of the bowl ingredients next to each other.
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Toppings. Wait until ready to serve, then top with salsa and any other desired toppings.
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How to store. Can be kept in the refrigerator for up to 7 days in a sealed container. Store toppings separately.
Recipe Notes
* Chili powder and cumin powder in the chicken marinade could be replaced with 1 tbsp taco seasoning.
Nutrition Information was calculated for 4 servings, without any additional toppings (other than fresh salsa).