Mexican Chicken Corn Rice Bowl
A filling rice bowl with spiced chicken, corn, black beans, bell pepper, lime, cumin, and cilantro.
Instructions
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Season chicken with cumin, paprika, salt, and lime juice.
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Heat oil in a skillet and cook chicken until browned on the outside.
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Cover briefly and cook until the chicken is fully done.
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Warm black beans, corn, and bell pepper in the same skillet.
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Divide cooked rice between bowls.
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Top with chicken, beans, corn, and bell pepper.
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Finish with cilantro and extra lime juice.
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Serve warm.
Tips
Use warm rice so the bowl feels like a full meal, not a cold salad.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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