Mexican Chicken Rice Bowls

Closeup on a Mexican chicken rice bowl with a fork.

4.75 from 8 votes

Mexican Chicken Rice Bowls are loaded with bold flavors, featuring tender seasoned chicken, spicy street corn, sautéed peppers and onions, and all your favorite toppings for an easy, satisfying meal. Perfect for entertaining or weeknight dinners, they’re hearty, customizable, and full of irresistible Tex-Mex goodness!

Course Main Dish

Cuisine Mexican

Keyword chipotle ranch dressing, cilantro lime rice, Mexican chicken rice bowls, restaurant style refried beans

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 644kcal

Author Sue Ringsdorf

Ingredients

For the chicken marinade:

3 pounds chicken breasts
1/2 cup olive oil
3 Tablespoons Worcestershire Sauce
1 teaspoon garlic powder
1 Tablespoon chili powder
1 Tablespoon cumin
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
1 Tablespoon sugar
1 whole lime - freshly squeezed

For the Mexican street corn:

6 ears fresh corn
1-2 large jalapeños - chopped (with or without seeds)
1/3 cup red onion - chopped
1/3 cup cilantro - chopped
1/3 cup Cotija cheese - crumbled
1/4 cup mayo with olive oil - or mayo
1 large lime - freshly squeezed
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

For the peppers and onions:

1 Tablespoon olive oil
1 large onion - sliced thin
2 large bell peppers - any variety, sliced thin
kosher salt and freshly ground black pepper - to taste

For the remaining side ingredients:

4-6 cups prepared rice
15 oz. black beans - rinsed and drained
your choice of dressing - chipotle ranch dressing, avocado crema, blender salsa etc.
sliced avocados, chips, cheese, etc. - for serving

Instructions

Prep marinade. Combine the marinade ingredients in a mixing bowl, and place in a freezer bag along with the chicken breasts. Let sit for at least an hour in your refrigerator.
NOTE: If your chicken breasts are thick, butterfly them so cooking time will be shorter and more even.
1/2 cup olive oil, 3 Tablespoons Worcestershire Sauce, 1 teaspoon garlic powder, 1 Tablespoon chili powder, 1 Tablespoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 Tablespoon sugar, 1 whole lime, 3 pounds chicken breasts
Grill chicken. Prepare an outdoor grill to medium heat. Grill chicken until done throughout. A digital thermometer should read 160 degrees in the thickest part of the meat, and then allow for a few degrees of carry-over cooking. Let chicken rest for 10-15 minutes and then slice.
Make Mexican street corn salad. In a bowl, combine the chopped jalapeño, red onion, cilantro, Cotija cheese, lime juice, seasonings, and mayo. Add grilled corn and stir to combine.
NOTE: When grilling corn, I normally add a drizzle of olive oil to the kernels. Be careful to avoid over-cooking. You’re just charring the kernels to avoid them turning to mush!
1-2 large jalapeños, 1/3 cup red onion, 1/3 cup cilantro, 1/3 cup Cotija cheese, 1/4 cup mayo with olive oil, 1 large lime, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 6 ears fresh corn
Sauté veggies. In a large sauté pan, cook the onions and peppers in some olive oil over medium-high heat. Add salt and pepper and cook until softened.
1 Tablespoon olive oil, 1 large onion, 2 large bell peppers, kosher salt and freshly ground black pepper
Make rice. You can serve this over plain white or brown rice, Stovetop Cilantro Lime Rice, Green Chile Rice, or Mexican Rice and Beans.
4-6 cups prepared rice
Prep other toppings. Rinse beans or make our homemade refried beans. Slice fresh avocado or make our Chunky Guacamole.
15 oz. black beans
Make dressing. We have a variety of dressings that would work for these burrito bowls. Try our blender salsa, Cilantro Lime Crema, or avocado crema.
your choice of dressing
Serve. Serve with some tortilla strips, shredded cheddar cheese, extra cilantro, and lots of freshly ground black pepper!
sliced avocados, chips, cheese, etc.

Nutrition