Mexican Rice and Chicken Bowl


  • 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 tbsp. olive oil
  • 1/2 onion, diced
  • 1 cup of uncooked extra-long grain rice
  • 1 (14.5 oz.) can of diced tomatoes
  • 1 (15 oz.) can of black beans, drained and rinsed
  • 1/2 (15.25 oz.) can whole kernel corn
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 2 cups low-sodium chicken broth
  • 2 cups Mexican blend cheese, shredded
  • Seasoned salt and pepper
  • Tomatoes, diced, for topping (optional)
  • Scallions, chopped, for topping (optional)
  • Light sour cream, for topping (optional)
  • Guacamole, for topping (optional)

Add 2 tablespoons olive oil to a large skillet over medium heat. Add onions and sauté until they begin to soften, about 5 minutes.

Season diced chicken with 1/2 teaspoon of seasoned salt and 1/2 teaspoon of black pepper.

Add chicken to the pan with the onions and cook over medium-high heat until chicken has started to brown.

Add rice to the pan and cook for 2 minutes or until it begins to brown.

Stir in the black beans, corn, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.

Bring to a simmer. Cover and reduce heat to low. Cook covered for 20 minutes or until rice is tender. 

Sprinkle with cheese, recover and let set for 2-3 minutes or until cheese is melted.

Garnish with fresh tomatoes, scallions, sour cream and guacamole.

by The Savvy Kitchen