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!
Tex Mex Grilled Chicken Rice Bowl
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!
[adsenseyu3]
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!
[adsenseyu2]
I participate in these linky parties and Orj Junkie.
Dana DeVolk
Latest posts by Dana DeVolk (see all)
- Buffalo Chicken Lettuce Wrap - July 19, 2019
- Oreo Fudge Brownies - July 18, 2019
- Bruschetta Grilled Shrimp - July 17, 2019
Ranee @ Arabian Knits says
Thank you for this real recipe! I so appreciate food made from good ingredients.
Kristina says
Oh yum! And those roll ups look good too. Plenty of tasty food around here! Thanks for linking up to Snickerdoodle Sunday.
[email protected] in pyjamas says
That looks delicious! Thanks for sharing on Sweet and Savoury Sundays, stop by and share with us again this weekend!
Mila Furman says
I love this soooo very much! I made my Latin rice this week too and this just made me excited to go home and eat it! Adorable blog!
Linda says
I am confused as to the type of rice needed to make The Grilled Chicken Rice Bowl. Sounds so -so good! Thank You
Dana DeVolk says
The rice I used is long grain white rice, thanks for stopping by!!
David Miller says
Lovely combination of flavors here.This recipe sounds fantastic.I look forward to making this.