Mexican Rice Bowl With Chicken Food

INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
• Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
• Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

MEXICAN GRILLED CHICKEN BOWL

Steps:

• In a mixing bowl combine 1 tablespoon of olive oil with honey, lime, cumin, coriander, cayenne pepper and a pinch of salt. Add in chicken breast and mix to coat well on all sides.
• Heat a grill pan or an outside grill over medium-high heat and cook the chicken until cooked through and no longer pink in the inside, 10-12 minutes. Set aside on a chopping board and allow it to rest for 5 minutes, then slice it.
• In a large bowl mix quinoa, sweet corn, tomatoes, onions, and fresh chopped cilantro. Drizzle with 1 tablespoon olive oil, lime juice and season with salt and pepper to taste, then mix to combine.
• Divide quinoa mixture among 4 bowls, then top with sliced grilled chicken and avocado. Enjoy!

QUICK AND EASY MEXI-BOWLS

Steps:

• Add all ingredients for the spice mix to a small bowl. Stir together until combined. Set aside.
• In a medium skillet over medium-high heat, add olive oil. Once hot, add yellow onion. Cook, stirring occasionally until softened, about 5 minutes. Stir in bell peppers and black beans. Cook until everything is warmed through, about 2 to 3 minutes, stirring occasionally. Remove from heat and set aside.
• Add chopped meat to a medium bowl with the spice mix. Toss to coat the meat evenly.
• Divide rice, black beans, meat, and salsa between four bowls, layering them in this order.
• Serve with toppings as desired.

MEXICAN RICE BOWL WITH CHICKEN

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.

CILANTRO LIME CHICKEN & RICE BOWL

Steps:

• Make rice: In a medium saucepan, combine the rice with 1 3/4 cup water and ½ teaspoon salt. Bring to a boil. Cover and reduce heat to medium-low. Simmer until the rice is tender and water is absorbed, about 17 minutes.
• Remove rice from the heat and let cool slightly. Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.
• Meanwhile, make aioli: In a medium bowl, whisk mayonnaise with cilantro, jalapeño, lime juice, garlic powder and 2 teaspoons of water. Season with salt and pepper.
• In a medium nonstick skillet, heat 1 tablespoon olive oil over medium. Add Tyson® Grilled & Ready® chicken breast strips and cook, tossing occasionally, until warm, about 4 minutes. Remove to a plate.
• Return the skillet to medium and add the corn. Cook corn, tossing occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Scrape onto a plate.
• Add remaining tablespoon of olive oil to skillet and taco seasoning. Cook over medium, stirring constantly, until spices are toasted and fragrant, about 30 seconds. Add the black beans and season with salt and pepper. Cook, stirring occasionally, until the beans are warm, about 2 minutes. Remove from the heat.
• Fill 4 shallow bowls with rice. Top with corn, black beans, tomatoes, avocado, and chicken breast strips. Drizzle each bowl with aioli and garnish with cilantro.

BURRITO BOWLS WITH CHICKEN

Steps:

• To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder.
• Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.
• Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
• Chop the cooked chicken into bite sized pieces.
• Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
• Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately.

MEXICAN PULLED (SHREDDED) CHICKEN

Steps:

• Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
• Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
• Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
• Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
• Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
• Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.

MEXICAN CHICKEN QUINOA BOWL

Steps:

• To prepare the chicken marinade, pour the lime juice,3 tablespoons olive oil and water in a large resealable bag. Add the honey, salt, cumin, garlic powder, black pepper, onion powder and chili powder to the bag.
• Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in the fridge - marinate at least 2 hours or up to 8 hours.
• In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
• Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
• Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
• Cut the chicken into cubes. Divide the quinoa evenly between four bowls. Top the quinoa with the chicken, vegetables, black beans, corn, salsa, and sour cream, then serve.

MEXICAN CHIPOTLE CHICKEN RICE BOWL

Steps:

• MARINATE chicken breasts in a medium bowl with ½ cup of the Blue Plate® Go Bold Chipotle Lime Sauce for 15 minutes. COOK yellow rice according to package directions. Cool slightly and toss with ¼ cup of Blue Plate® Go Bold Chipotle Lime Sauce. GRILL chicken breasts in a grilling pan over medium heat until internal temperature is 160 degrees. Slice into strips. PLACE yellow rice in each bowl and arrange chicken, beans, corn, tomatoes and avocado on top of rice. DRIZZLE with remaining Blue Plate® Go Bold Chipotle Lime Sauce and serve with pico de gallo on the side.

MEXICAN CHICKEN AND RICE SALAD

Steps:

• Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

MEXICAN CHICKEN BOWL WITH RICE, BEANS AND QUESO

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.