Hey y'all! If you're craving a wholesome, colorful meal that's bursting with flavor and easy to customize, these Mexican Rice Bowls with Chicken and Guacamole are your new go-to. With juicy chicken, fluffy rice, creamy guacamole, and a medley of toppings, this recipe is as perfect for casual weeknights as it is for a laid-back get-together. Let's get cooking!
Why You'll Love This Mexican Rice Bowls with Chicken and Guacamole Recipe
- Loaded with bold, zesty Mexican flavors that satisfy every craving.
- Super customizable for picky eaters or dietary needs.
- Perfect for meal prep—make ahead and enjoy all week!
- Packed with protein, healthy fats, and fiber for a balanced meal.
- Quick and easy cleanup with minimal equipment required.
Ingredients for Mexican Rice Bowls with Chicken and Guacamole
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & pepper, to taste
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup grape tomatoes, halved
- ½ small red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- ½ cup shredded cheddar or Monterey Jack cheese
- For the guacamole:
- 2 ripe avocados
- 1 small tomato, finely diced
- ¼ cup red onion, finely diced
- 1 tablespoon lime juice
- ¼ cup chopped cilantro
- Salt & pepper, to taste
How to Make Mexican Rice Bowls with Chicken and Guacamole
Step 1: Cook the Rice
In a medium saucepan, add 1 cup rice and 2 cups chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed. Fluff with a fork and set aside.
Step 2: Season and Cook the Chicken
Pat chicken breasts dry and rub all over with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Heat a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes before slicing.
Step 3: Prepare the Guacamole
In a medium bowl, mash avocados with a fork. Stir in diced tomato, red onion, lime juice, cilantro, salt, and pepper. Adjust seasoning to taste. For more guacamole tips, check out this guide.
Step 4: Assemble the Mexican Rice Bowls with Chicken and Guacamole
Divide rice among 4 bowls, then top with sliced chicken, black beans, corn, grape tomatoes, red onion, and cheese. Add a generous scoop of guacamole. Garnish with fresh cilantro and lime wedges.
Notes for Mexican Rice Bowls with Chicken and Guacamole
- Make it spicier by adding jalapeño slices or a dash of hot sauce.
- Use brown rice or quinoa for a whole grain option.
- Get inspired by other Mexican rice recipes.
Variations for Mexican Rice Bowls with Chicken and Guacamole
- Vegetarian: Skip the chicken and double up on beans or add sautéed bell peppers.
- Seafood: Use grilled shrimp instead of chicken for a fresh twist.
- Low-Carb: Substitute cauliflower rice to lower the carbs.
Required Equipment
- Medium saucepan (for rice)
- Large skillet or grill pan (for chicken)
- Cutting board and knife
- Mixing bowls
- Measuring cups and spoons
Storage Instructions
Store leftover rice, chicken, and toppings in separate airtight containers in the refrigerator. Rice and chicken will keep for up to 4 days. Guacamole is best fresh, but you can press plastic wrap directly onto the surface and refrigerate for up to 24 hours. For more storage tips, see this food safety guide.
Serving Suggestions for Mexican Rice Bowls with Chicken and Guacamole
- Pair with tortilla chips and fresh salsa on the side.
- Add a drizzle of chipotle crema or sour cream for extra richness.
- Serve with a simple green salad or grilled veggies.
Pro Tips for Mexican Rice Bowls with Chicken and Guacamole
- For juicier chicken, let it rest before slicing so the juices redistribute.
- Warm the black beans before serving for extra comfort.
- Keep avocados from browning quickly by adding extra lime juice. Learn more about avocado storage from California Avocados.
FAQ: Mexican Rice Bowls with Chicken and Guacamole
- Can I use rotisserie chicken instead?
- Absolutely! Shred rotisserie chicken and toss with the seasonings before adding to your bowl.
- Can I make this ahead for meal prep?
- Yes, prep the components in advance and store separately for up to 4 days; assemble just before serving.
- How do I keep my guacamole from browning?
- Press plastic wrap directly onto the surface and store in an airtight container with extra lime juice for up to 24 hours.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 hearty servings
Ingredients
- 2 cups cooked white rice
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 cup canned black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 ripe avocado
- 1 tablespoon lime juice
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
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1Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
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2Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until fully cooked. Remove from heat and slice.
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3In a small bowl, mash the avocado with lime juice, a pinch of salt, and half of the chopped cilantro to make guacamole.
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4Divide the cooked rice among four bowls. Top each with sliced chicken, black beans, cherry tomatoes, and a generous scoop of guacamole.
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5Garnish with the remaining cilantro and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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