Save A vibrant and flavorful bowl featuring zesty green enchilada sauce, tender chicken, fluffy rice, and fresh toppings, this satisfying Tex-Mex meal is perfect for busy weeknights. Featuring an easy blend of protein and grains, it comes together quickly for a wholesome family dinner.
I first made this rice bowl after searching for a quick Tex-Mex option that everyone in my family would enjoy. The colorful mix of toppings made it a hit at our dinner table—even picky eaters found something to love.
Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- Cooked rice: 2 cups white or brown rice
- Green enchilada sauce: 1 1/2 cups (store-bought or homemade)
- Black beans: 1 cup canned, rinsed and drained
- Corn kernels: 1 cup (fresh, frozen, or canned)
- Red onion: 1/2 cup diced
- Fresh cilantro: 1/2 cup chopped
- Avocado: 1, sliced
- Radishes: 1/2 cup sliced
- Queso fresco or Monterey Jack cheese: 1/2 cup crumbled or shredded
- Lime: 1, cut into wedges
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt and pepper: to taste
Instructions
- Heat Chicken Mixture:
- In a medium saucepan over medium heat, combine the shredded chicken, green enchilada sauce, cumin, smoked paprika, and a pinch of salt and pepper. Stir well and heat until warmed through, about 5 minutes.
- Prepare Rice Base:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Add Main Toppings:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save We love making this dish for a casual family dinner: everyone can build their own bowl and get creative with toppings. It is a frequent request whenever we ask what to make for Taco Tuesday night.
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula
Allergen Information
Contains dairy (cheese). May contain gluten if using non-certified enchilada sauce, check labels if gluten-free is required. Avocado and cheese may pose issues for those with related allergies; omit as needed.
Nutritional Information
Calories: 465 Protein: 28 g Fat: 14 g Carbohydrates: 54 g (per serving)
Save This vibrant rice bowl is perfect for busy weeknights and easy to personalize for your family. Serve with a wedge of lime and enjoy a taste of Tex-Mex any time.
Recipe Questions
- → Can I substitute chicken with vegetables?
Yes, sautéed zucchini, bell peppers, or extra black beans work well as hearty vegetable alternatives.
- → What kind of rice is best for this bowl?
Both white and brown rice work wonderfully, with brown rice offering a nuttier flavor and extra fiber.
- → How spicy is the green enchilada sauce?
Green enchilada sauce is moderately tangy and zesty, but you can add jalapeños or hot sauce for extra heat if desired.
- → Is this dish suitable for gluten-free diets?
Yes, but ensure the enchilada sauce is certified gluten-free and check all ingredients to avoid gluten contamination.
- → Can I prepare components ahead of time?
Absolutely. Cook and shred the chicken, prepare the rice, and store toppings separately for quick assembly later.