Recipe! Mexican rice bowl: brown rice, chicken, cheese, avocado and more!

Rice Bowl - My version of a classic!
Rice Bowl – My version of a classic!

Fred and I went to a local Mexican restaurant after work one night. We ordered the rice bowl with chicken, which was out of this world. While eating… it occurred to me, this recipe isn’t rocket science. While it IS really nice when its made for you, it’s not difficult to make yourself… a little time consuming perhaps, but not too bad! And the taste? Ohhhh, Mmmmmm, Geeeeee!

Here’s what you do! Click HERE to print only the recipe!


2 servings


2 chicken breasts (or a rotisserie chicken equivalent amount)

1 can of black beans seasoned (and I add minced red onion) or unseasoned and add, cumin, coriander, jalapeño and red onion

1 large very ripe avocado

1/4 cup red onion, minced – divided between beans and guacamole.


Brown Rice – Can use 1 packet of frozen brown rice (Trader Joe’s) or you can cook brown rice, just start earlier!

Pico de Gallo Salsa (again… Trader Joe’s!)

Queso fresco (I had to ask where the “crumbled queso” was located at Whole Foods, I couldn’t find it anywhere else?)

Jack cheese just a small amount. I use a microplane and grate maybe 1-2 Tablespoons for each bowl.

Here are the steps:

1. Poach the chicken   2. Heat the black beans and season   3. Make the rice   4. Make the guacamole   5. DISH. IT. UP.

Step 1: Poach the chicken. Super easy! This step can be done ahead of time, which comes in handy! You can also use a rotisserie chicken if you like… But I like to poach 2 chicken breasts, it really is so easy. Start by putting the chicken in a large pan. Add water so that you’re about 2″ above the chicken. Turn the pot on high until it starts to boil. Once it starts to boil set the timer for 15 minutes and TURN IT DOWN AND COVER IT so that you only see a little bubble here and there! If you used very large chicken breasts it may take 20 minutes. I set the timer for 15, pull it out, make a slice in the thickest part and check to see if its done, if not, back it goes for 5 minutes.

Step 2: Heat the black beans and season. I buy black beans from Whole Foods in the carton instead of the can (no BPA!) rinse them good and place in a saucepan. I add chopped red onion, jalapeño, some cumin and coriander (to taste). OR you can buy a can of SEASONED BLACK BEANS, that will work great too!

Step 3: Make the rice. Brown rice is perfect for this recipe. I cheat a little on this step and use a package of frozen brown rice from Trader Joe’s, you just zap it in the microwave for three minutes and POOF, you’re done! One packet of frozen rice is perfect for two people with a little to spare! (Or you can make brown rice the regular way, according to package directions, just start about the same time as the chicken!).

Step 4: Make the guacamole.  You can buy this made at Whole Foods and that’s fine, or you can spend less than a minute and make it yourself for a fraction of the price. Select one good soft avocado. I cut it in half, then make cut marks and scoop it out and smash with a fork, squeeze lime juice from a nice side wedge of lime. Add some minced red onion. Stir it up good.

Step 5: DISH. IT. UP. Get out 2 bowls, take a wedge of lime and give a little squeeze in each bowl (not a lot). Spoon however much rice you would like, then add the poached chicken, black beans, Jack cheese (I use a microplane and grate very finely), fresh cilantro if you like it, the pico de gallo (super fresh, I buy the Trader Joe’s brand, it’s wonderful). Then crumble some queso fresco on top! Is there anything better than queso? Healthier than feta! Oh, and put a few tortilla chips on top, they’re pretty and the crunch is so nice!


Catch you back here tomorrow!


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