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  • You can add any of your fav taco seasonings

  • Avoid jalapeno if you don't like spice

  • Spice eaters can use more spice

  • Use yellow onion for the better taste

  • Use salsa, sour cream, guacamole, cilantro, and shredded cheese (as per taste) to accompany the bowl

  • You can add fresh corn

  • You can add lime or lemon juice

  • You can rinse the rice with water before cooking

Screenshot_2020-05-11 Mexican Chicken Bo

Homemade Mexican Chicken Rice Bowl

Healthy fresh Mexican chicken rice bowl for lunch and dinner



Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 4-6



Boneless/Skinless Chicken Breasts: 6-10oz
White Rice (jasmine/long grain): 1 cup
Green Bell Pepper: ½ cup
Yellow Bell Pepper: ½ cup
Red bell pepper: ½ cup
Onion: 1 large
Taco Seasoning: 3 tsps
Canola Oil: 3 tbsps

Tomato Paste:1 tbsps
Garlic: 8 cloves
Jalapeno Peppers (optional): 2 small
Knorr Caldo de Pollo: 1cube
Chipotle Chili Powder(optional): 1tsp

Lemon Juice: 2 tbsps

Yellow Sweet Corn: 1 can
Black Beans: 1 can
Salt as per taste
Chopped Cilantro: 1 cup for garnishing
Shredded cheese (any of your fav kind) for garnishing
Sour cream for garnishing

Salsa (fresh or store bought) for garnishing

Guacamole (fresh or store-bought) for garnishing





For Mexican Rice

Garlic: 5 cloves
Onion: ½ cup
Oil: 1 tbsp
Rice: 1 cup
Tomato paste: 1 tbsp
Taco seasoning: 1 tsp
Knorr Chicken bouillon: 1 cube
Water: 2 cups

1. Make a fine paste of garlic and onion

2. Heat a pan add 1 tbsp of oil and add the paste and saute for 2 mins on medium flame

3. Add one cup rice and saute well for 2-3 mins on medium flame

4. Add tomato paste and mix well with the rice for 1-2 mins on medium flame

5. Add taco seasoning and knorr chicken bouillon cube. Mix well with the rice and add two cups of water.

6. Check salt at the end and add salt if needed as per your taste

You can cook the rice in the stove but we cook the rice in the microwave. We transfer the rice in a microwave-safe bowl and let it cook for 17 mins. You can check the rice in between and, if needed you can add little more water and cook for another 2-3 mins. Keep it aside.

For Mexican Chicken

Cut Boneless/Skinless Chicken (6-10 ozs) into thin slices
Cut Bell peppers (red, green and yellow) into strips
Cut the rest of the onion into slices
Chop the rest of the garlic
Chop Jalapeno(optional)
Oil:1 tbsp
Salt as per taste
Chipotle chili powder:1 tsp
Taco seasoning: 1 tsp
Lemon/Lime juice:1 tbsp

1.  Heat a pan and add 1 tbsp of oil
2. Add chopped garlic and onion and saute for 1 min on medium flame
3. Add the chicken slices and saute well for 4-5 mins on high flame. Stir continuously.
4. Add salt per taste, chipotle chili powder, and taco seasoning. Mix well for 2-3 mins on medium flame.

5. Add jalapeno(optional)
6. Add the bell peppers and mix well with chicken for another 4-5 mins on medium flame.
7. Add lime or lemon juice at the end. Mix well and keep aside

For Mexican Corn and Bean


Corn: 1 can (rinse it well with water)
Black Bean: 1 can (rinse it well with water)
Salt as per taste
Oil: 1tbsp
Taco seasoning:1 tsp
Lemon/lime Juice:1 tbsp

1. Heat a pan and add oil

2. Add the corn and beans. Then add salt as per taste, taco seasoning, and lime/lemon juice.

3. Mix well on medium flame for 1-2 mins


NOW Let’s assemble the bowl


 Fresh Guacamole or store-bought

 Fresh salsa or store-bought
 Fresh Cream
 Shredded Cheese of your choice
 Chopped Cilantro
 Lime or lemon slices(optional)

Take a Bowl, add rice, spread some chicken, then add the corn and beans, add salsa, add Cheese, and on the side put guacamole, fresh cream, and lime/lemon slice ( or you can assemble the bowl as per your choice)



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