Dinner / Mexican-inspired
Chicken Taco Rice Bowls
Colourful bowls of spiced chicken, rice, beans, corn, and a quick lime dressing.
Ingredients
Metric
- 500 g chicken breast, diced
- 300 g cooked rice
- 1 can black beans, drained
- 150 g sweetcorn
- 1 red pepper, diced
- 1 lime
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp oil
US
- 1.1 lb chicken breast, diced
- 2 cups cooked rice
- 1 can black beans, drained
- 1 cup sweetcorn
- 1 red pepper, diced
- 1 lime
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp oil
Method
- Season chicken with cumin, paprika, salt, and pepper.
- Cook chicken in oil until browned and cooked through.
- Add pepper and corn, cooking until the pepper softens.
- Warm beans with a splash of water and a pinch of salt.
- Divide rice, beans, and chicken mixture between bowls.
- Finish with lime juice and yogurt, avocado, or salsa if you have them.
Substitutions
Chicken
turkey mince, tofu, extra beans
Black beans
kidney beans, chickpeas
Rice
quinoa, tortillas, roasted potatoes
Storage and Reheating
- Refrigerate components for up to 3 days.
- Store cold toppings separately.
- Reheat chicken, beans, and rice until hot.
FAQ
Can I use leftover chicken?
Yes. Warm it with the peppers and spices before building bowls.
How do I make it spicier?
Add chopped chilli, chipotle paste, or hot sauce with the chicken.