Mexican Chicken Corn Rice Bowls

Mexican-Style Chicken and Corn Rice Bowls are a vibrant go-to for busy weeknights or make-ahead lunches thanks to their punchy flavors and hearty ingredients that keep everyone satisfied. I return to this combo again and again because it never fails to please my family and the leftovers taste even better the next day.

I threw this together one night with what I had on hand and it instantly became a staple for Sunday meal prep. My kids especially love customizing their bowls with all the toppings.

Gather Your Ingredients

• Cooked rice: white or brown forms a filling base for the bowls use high-quality long-grain or jasmine for best texture
• Chicken breasts: boneless and skinless provide lean protein opt for organic or free-range if possible for juicier taste
• Corn: fresh grilled or high-quality frozen or canned adds sweet crunch look for corn with plump kernels and bright color
• Red bell pepper: brings color and a touch of sweetness select firm glossy peppers
• Black beans: rinsed and drained for creamy texture and plant-based protein low-sodium canned work best for easy prep
• Red onion: chopped brings zippy bite pick onions with shiny purple skin and no soft spots
• Smoked paprika: deep smoky flavor that gives the dish its signature warmth Spanish paprika is especially rich
• Ground cumin: earthy spice essential to Mexican cuisine choose whole cumin and grind fresh if you can
• Olive oil: helps caramelize the vegetables and chicken choose extra-virgin for the most flavor
• Salt and pepper: enhances every ingredient freshly ground black pepper makes a difference
• Sour cream or Greek yogurt (optional): as creamy topping adds cool tang and richness

How to Make It

Sear the Chicken:

Begin by heating olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cubes along with smoked paprika cumin salt and pepper. Cook the chicken undisturbed for two to three minutes to get a deep golden sear. Stir and continue to cook until the pieces are firm and just cooked through about five more minutes. Set aside to keep warm.

Sauté the Vegetables:

In the same skillet add chopped red onion diced red bell pepper and corn. Sauté over medium heat stirring frequently so the vegetables soften and the corn starts to deepen in color about five to seven minutes. Scrape up any brown bits from the chicken for extra flavor.

Warm the Beans:

Add drained black beans to the skillet with the vegetables. Toss everything together gently and cook for two minutes just until the beans are heated through. You want the beans to maintain their shape and texture.

Assemble the Bowls:

Divide the cooked rice evenly among four bowls. Spoon the hot chicken and vegetable mixture over the rice arranging for a colorful presentation. Top with a dollop of sour cream or Greek yogurt if using along with your favorite extras like freshly chopped cilantro shredded cheese or a squeeze of lime juice for brightness.

I love adding an extra squeeze of lime and a big handful of cilantro right before serving the bowls. The tang and freshness always remind me of my grandmother’s kitchen when she would press lime wedges over sizzling pans of vegetables.

Flavor Boosters

Try finishing your bowls with freshly chopped cilantro a squeeze of lime shredded cheese or a dollop of salsa for added brightness. Add a pinch of crushed red pepper or chopped jalapeño if you enjoy spice and extra pickled jalapeños for tang.

Serving Suggestions

Top bowls with sliced avocado diced fresh tomato or extra salsa for color and coolness. Finish with shredded cheese pickled jalapeños or tortilla strips for crunch. Serve family style so everyone can build their own bowl.

Creative Twists

Swap chicken breasts for boneless thighs or double the beans for a vegetarian bowl. Use quinoa or cauliflower rice for a different base. In summer, grill the corn or toss in seasonal veggies like zucchini for a fresh twist.

With a mix of speedy steps and hearty flavors these chicken and corn rice bowls are a weeknight dinner you will always look forward to making again.

Common Questions About This Recipe

→ Can I use brown rice instead of white?

Yes, both white and brown rice work well. Choose your preference for taste or added fiber.

→ How can I add extra spice?

Increase chili powder or add chopped jalapeños while sautéing the vegetables for extra heat.

→ Is it possible to make these bowls vegetarian?

Absolutely! Substitute chicken with tofu or extra black beans to keep them plant-based.

→ How do I store and reheat leftovers?

Store in airtight containers in the fridge for up to four days. Reheat in the microwave or on the stovetop.

→ What toppings go well with these bowls?

Try avocado, fresh salsa, shredded cheese, sour cream, or cilantro for added flavor and creaminess.

→ Can the chicken be grilled instead?

Yes, you can grill the chicken before adding to the bowl for a smoky twist.