Mexican Chicken Bowl With Rice Beans And Queso Recipes
MEXICAN CHICKEN BOWL WITH RICE, BEANS AND QUESO
It's all here...the recipe for the meat, starch and the vegetables all in one. From Weber's on Grill.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Squeeze the air out of the bag and seal tightly. Message the bag to distribute the marinade and refrigerate while you prepare the rice.
- In a medium saucepan over medium heat, bring the rice, broth and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Move off the burner and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.
- While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Remove the chicken from the bag, discarding the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into 1/2-inch chunks.
- Divide the rice evenly between individual bowls. Top the rice with small mounds of chicken, avocado, tomato, onion and beans. Sprinkle the queso fresco on top. Serve with lime wedges and tortilla chips.
Nutrition Facts : Calories 627, Fat 21.8, SaturatedFat 3.3, Cholesterol 54.4, Sodium 881.5, Carbohydrate 79.1, Fiber 12, Sugar 2.6, Protein 32.5
MEXICAN RICE BOWL WITH CHICKEN
Make and share this Mexican Rice Bowl With Chicken recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook rice according to package instructions.
- Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
- Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
- Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
- Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.
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- While the rice is cooking, prepare the grill for direct cooking over medium heat (180°C to 230°C).
- Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin)-side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the centre, 8 to 12 minutes, turning once. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into bite-sized chunks.
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