Chicken Chili Rice Bowls

November 11, 2016 By: Comments
Tagged: Dinner Dinner. Chicken Chicken. Chicken Dinner Chicken Dinner. Cinco de Mayo Cinco de Mayo. Chicken Breast Chicken Breast. Oct 26- Nov 1 Oct 26- Nov 1. Healthy Dinner Healthy Dinner. Beans & Legumes Beans & Legumes. Tomatoes Tomatoes. Cinco De Mayo Cinco De Mayo. Rice Rice. Mexican Mexican. Chicken Chicken. Lunch Lunch. Food Lion Food Lion. Healthy Healthy. Corn Corn. Stovetop Stovetop. Dish it Up Dish it Up. Chicken Dinners Chicken Dinners. 30 Minutes or Less 30 Minutes or Less. Mexican Mexican. Meat Chili Meat Chili. Rice Rice. Chili Chili. Beans Beans. Corn Corn.
5 minutes
25 minutes
Diverging from typical beef chili, this dish has chunks of juicy chicken with smooth beans in a tomato sauce with a surprise crunch from the corn.


Select ingredients:


  1. Cook rice according to package directions, using chicken broth instead of water, if desired; set aside. Stir cilantro into rice before serving.
  2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Brown chicken 3 minutes on each side. Add diced tomatoes, tomato sauce, lime zest, lime juice, chili powder, cumin and cayenne; stir. Bring to a boil; reduce heat to medium and simmer 10 minutes or until chicken is no longer pink inside.
  3. Remove chicken breasts to a cutting board, letting sauce simmer another 5 minutes. Meanwhile, chop or shred chicken; return to saucepan and add corn and beans. Cook until heated through and chili is slightly thickened. Season to taste with salt and pepper, if desired. Serve chili over rice with toppings, as desired.
  4. VARIATION: To make Mole Chili and Rice Bowls, prepare recipe as directed except omit lime zest and juice, and stir in 2 Tbsp. peanut butter, 2 tsp. unsweetened cocoa powder and 1 1/2 tsp. brown sugar with tomatoes in Step 2.