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.
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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
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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.
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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.
