Description
These Southwest Fiesta Chicken & Rice Bowls are bursting with bold flavor, color, and comfort. With taco-seasoned chicken, black beans, corn, salsa, and fluffy rice, every bite delivers that crave-worthy Tex-Mex vibe. Top it off with melty cheese, creamy avocado, and a zesty cilantro-lime crema for the full experience. Bonus: turn it into a burrito-style bake for family dinners or parties.
Ingredients
• 2 lbs cooked, shredded chicken
• 1 packet taco seasoning (or homemade blend)
• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn (frozen or canned)
• 1 cup salsa (mild, medium, or spicy)
• 1½ cups shredded cheddar or Mexican blend cheese
• 1 avocado, diced
• Fresh cilantro, for garnish
Cilantro-Lime Crema:
• ½ cup sour cream or plain Greek yogurt
• Juice of 1 lime
• ¼ cup chopped fresh cilantro
• Salt to taste
Instructions
In a large skillet or bowl, combine chicken with taco seasoning and 2–3 Tbsp water to coat. Warm through if needed.
Add in rice, black beans, corn, and salsa. Stir to combine.
Spoon mixture into individual bowls. Top with cheese, avocado, and cilantro.
For the crema: Stir together sour cream, lime juice, cilantro, and salt until smooth. Drizzle over bowls.
Optional Casserole-Style:
– Spread the chicken and rice mixture in a greased 9×13-inch dish, top with cheese, and bake at 375°F for 15–20 minutes until hot and bubbly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 480 / Serving
- Sugar: 4g / Serving
- Sodium: 780mg / Serving
- Fat: 18g / Serving
- Carbohydrates: 42g / Serving
- Protein: 35g / Serving