Description
These Fiesta Chicken Rice Bowls are a vibrant, Tex-Mex inspired meal prep favorite made with tender chicken, colorful veggies, black beans, salsa, and brown rice. Ready in under 30 minutes, it’s a quick and healthy dish that’s perfect for beginner cooks and packed with bold flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken breasts, diced
- 1 tablespoon taco seasoning
- 1/2 teaspoon salt
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 cup corn (canned or frozen)
- 1/2 cup black beans (drained and rinsed)
- 1 cup fresh salsa
- 1/3 cup cilantro, chopped (optional)
- 1/3 cup feta cheese, crumbled (optional)
- 1 cup dry brown rice
- 2 cups water
- 1 teaspoon butter
Instructions
- Cook the Rice: In a pot or rice cooker, combine brown rice, water, and butter. Cook until the water is fully absorbed and the rice is tender and fluffy.
- Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add diced chicken and season with salt and taco seasoning. Cook for about 3–4 minutes, stirring occasionally, until the chicken is golden brown and nearly cooked through.
- Add the Veggies: Stir in chopped red onion and bell peppers. Sauté with the chicken for another 5 minutes until the vegetables are slightly softened and the chicken is cooked completely.
- Mix in Beans and Corn: Add the minced garlic, corn, and black beans. Cook for 2–3 minutes until everything is well combined and heated through. The garlic should become fragrant but not browned.
- Combine with Rice and Salsa: Add the cooked rice and fresh salsa to the pan. Mix thoroughly until everything is evenly coated and heated through. Cook for another 2 minutes, then remove from heat.
- Garnish and Serve: Stir in chopped cilantro if using. Sprinkle with feta cheese just before serving for a creamy finish.
Notes
- You can adjust the heat by choosing a mild or spicy salsa, or by adding chili flakes. If your skillet gets too crowded, consider cooking the chicken and veggies in batches for better browning. To make this dish low-carb, swap out the rice for cauliflower rice. For added crunch, top with tortilla strips or diced avocado.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 403
- Sugar: 7g
- Sodium: 1061mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 86mg