Tex Mex Grilled Chicken Rice Bowl

It’s the last week in February (can you believe it?!) and that means the last chicken series post is coming at ya! Today’s dish is something fun to whip up now that some parts of the country is getting warmer. Here in Florida it has been up and down and last week we had a couple gorgeous days in a row. We took full advantage of it and busted out the grill! I really hope you enjoy this recipe!

Tex Mex Grilled Chicken Rice Bowl

I marinated a couple chicken breasts in the same marinade I used in my Best Chicken Tacos, made homemade Spanish rice with it and topped it with my favorites! SO simple!

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Tex Mex Grilled Chicken Rice Bowl

The rice recipe is enough for 4 servings. Use 1/2-1 whole chicken breast per bowl depending on the size. I love using my The Best Grilled Chicken Tacos recipe for the marinade!

Ingredients

• Spanish Rice:
• 2 Cups water
• 1 Cup rice
• 1 Tbls butter
• 1 clove garlic minced
• 5 cherry tomatoes cut in 4ths
• 1/8 cup cilantro rough chop
• 1/4 tsp oregano
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp tomato paste
• 1 tsp lime juice fresh squeezed
• salt and pepper to taste
• Rice bowl assembly:
• 1/2 -1 chicken breast per bowl sliced
• Any mix of toppings your prefer cheese, cilantro chopped, scallions, tortilla chips, lime wedges

Instructions

• In a pot over medium heat, add in the butter and garlic. Cook until fragrant about 30 seconds, add in the tomatoes and saute for a minute. Add in the rice and cilantro and let fry in the fat, about 3 minutes stirring occasionally.
• While the rice is cooking in the pan, get another pot out and add the water, tomato paste, oregano, paprika, cumin, lime juice, salt and pepper. Stir to combine, let come to a boil and add to the pot with the rice. Bring the temperature down to low heat and cook, covered for 20 minutes. After 20 minutes turn off the heat and let sit for 5 minutes, then fluff with a fork.
• To assemble the rice bowls, add in about 4th of the cooked rice or as much as you prefer. Top with the sliced grilled chicken and toppings. I used fresh squeezed lime, cilantro, scallions, tomatoes, taco sauce and sour cream that I mixed with a little sriracha. Serve and enjoy!

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

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Step by Step Directions

In a pot over medium heat, add in the butter and garlic. Cook until fragrant about 30 seconds, add in the tomatoes and saute for a minute.

Add in the rice and cilantro and let fry in the fat, about 3 minutes stirring occasionally.

While the rice is cooking in the pan, get another pot out and add the water, tomato paste, oregano, paprika, cumin, lime juice, salt and pepper. Stir to combine, let come to a boil

and add to the pot with the rice. Bring the temperature down to low heat and cook, covered for 20 minutes. After 20 minutes turn off the heat and let sit for 5 minutes, then fluff with a fork.

To assemble the rice bowls, add in about 4th of the cooked rice or as much as you prefer. Top with the sliced grilled chicken and toppings. I used fresh squeezed lime, cilantro, scallions, tomatoes, taco sauce and sour cream that I mixed with a little sriracha. Serve and enjoy!

See, easy peasy! You could of course have the Spanish rice as a side anytime you want as well, it’s super YUM!

Check out Parrish’s last chicken series recipe by clicking on the image below:

Past chicken series recipes:

Simple Chicken Potstickers | Blistered Tomato and Chicken Pasta

Baked Buffalo Chicken Taquitos | Crouton Fried Chicken

Chicken Alfredo Dip | Creamy Roasted Garlic and Chicken Tart with Balsamic Vinaigrette

For more yummy inspiration make sure to follow my food board on Pinterest!

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Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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