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Overhead image of a while bowl filled with brown rice, a saucy veggie mixture, diced avocado and lime wedges.

30-Minute Saucy Mexican Chicken Rice Bowls

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5 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 servings (4 cups fajita mixture; 3 cups rice)
Category Lunch/Dinner
Cuisine Mexican
Author Lauren Grant

Description

Mexican rice bowls featuring Cilantro Lime Brown Rice and a saucy fajita mixture!

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Ingredients

  • 2 teaspoons olive oil
  • 1 bell pepper, diced
  • 1 cup diced white onion
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons ground cumin
  • 1 (15-ounce) can diced tomatoes in juice
  • 2 cups shredded cooked chicken or turkey
  • 1 (14.5-ounce) can Navy or Cannellini Beans, rinsed and drained
  • 2 teaspoons cornstarch
  • ½ cup water
  • Salt and black pepper to taste
  • 1 recipe Cilantro Lime Brown Rice or Mexican Cauliflower Rice
  • 1 avocado, diced
  • Fresh cilantro and lime wedges, for serving

Instructions

  • Heat oil in a large sauté pan over medium heat. Add pepper and onion and cook until softened and starting to brown, 5–8 minutes. 
  • Add garlic and cumin and cook 30 seconds. Stir in tomatoes and chicken or turkey (depending on what you’re using) and cook until heated through, 3–5 minutes; stir in beans. 
  • Whisk together water and cornstarch, stir cornstarch slurry into tomato mixture, bring to a simmer and cook until thickened, about 2 minutes; season with salt and pepper to taste. 
  • Serve chicken and veggie mixture over Cilantro Lime Brown Rice and top with diced avocado, cilantro and lime wedges.

Notes

Make it low-carb: use cauliflower rice in place of the brown rice.

Nutrition

Serving: 1cup fajita mix + 3/4 cup riceCalories: 483kcalCarbohydrates: 61gProtein: 28gFat: 14gSaturated Fat: 2gCholesterol: 54mgSodium: 668mgFiber: 12gSugar: 6.5g
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