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Mexican Rice Bowl with Chicken

Name: Mexican Rice Bowl with Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 300 g Rice; 600 g Chicken; 400 g Black Beans; 200 g Corn on the Cob; 3 Tomato; 0.5 White Onion; 1 bunch Coriander; 150 ml Sour Cream; 100 g Cheddar cheese; 1 Jalapeño Chilli; 1 tsp Cumin; 1 tsp Chilli Powder; 1 tsp Salt; 2 tbsp Vegetable Oil; 500 ml Chicken

50 min (20 prep + 30 cook) Easy 4 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 30 Mar 2026

Tex-Mex bowl with spiced chicken, rice, beans and toppings.

About this recipe

A Tex-Mex style bowl with Mexican red rice, grilled chicken seasoned with cumin and chilli powder, black beans, sweetcorn, pico de gallo, soured cream and grated Cheddar cheese.

History & Origin

The Mexican rice bowl with chicken is one of the most iconic dishes of Tex-Mex culture, the gastronomic fusion born on the Texas-Mexico border that has been evolving for over a century. Unlike the fast-food bowls that now fill chains worldwide, the homemade Tex-Mex version has genuine roots in the kitchens of Mexican-Texan families who combined Mexican red rice - cooked with tomatoes, garlic and chicken stock - with grilled chicken seasoned with the spices of south Texas: cumin, chilli powder, garlic powder and oregano. Mexican red rice, known in Texas as "Spanish rice", is the backbone of this dish. It is dry-toasted in oil until lightly golden, then cooked with tomato, stock and spices until each grain is separate and aromatic. On top of this base the other components are arranged bowl-style: seasoned black beans, sweet sweetcorn kernels, fresh pico de gallo, soured cream, grated Cheddar cheese and a touch of coriander and jalapeño. This bowl format was popularised in the 1990s with the expansion of chains such as Chipotle Mexican Grill, which turned it into a worldwide phenomenon. The homemade Tex-Mex version, however, remains superior in flavour and freshness. Today the rice and chicken bowl forms part of the everyday repertoire of millions of households across the United States and Mexico, valued for its nutritional balance, versatility and ability to be personalised with each diner's favourite toppings.

Estimated cost

£7.80

Total cost

£1.95

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

38g

Protein

58g

Carbohydrates

14g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Sazona el pollo con comino, chile en polvo, sal, pimienta y un chorrito de aceite. Deja marinar 15 minutos.
💡 Si tienes tiempo, marina el pollo durante 1 hora en el refrigerador para un sabor más intenso.
2
Calienta una sartén a fuego alto. Cocina el pollo 6-7 minutos por lado hasta que esté dorado y bien cocido. Retira, deja reposar 5 minutos y corta en tiras o cubos.
3
En una olla mediana, calienta aceite a fuego medio. Agrega el arroz seco y rehoga 3-4 minutos, removiendo constantemente, hasta que tome un color dorado claro.
💡 El arroz tostado en seco es el secreto para que quede suelto, no apelmazado.
4
Añade 1 tomate rojo licuado con un diente de ajo al arroz. Incorpora el caldo de pollo, sal y comino. Lleva a ebullición, baja el fuego al mínimo, tapa y cocina 18 minutos.
5
Prepara el pico de gallo picando finamente 2 tomates, cebolla, cilantro y jalapeño. Sazona con sal y un chorrito de limón.
6
Calienta los frijoles negros con una pizca de sal y comino en una cacerola pequeña. Calienta el elote en una sartén sin aceite hasta que tome color.
7
Arma cada bowl: una base generosa de arroz rojo, el pollo encima, frijoles negros, elote tostado, pico de gallo y crema agria. Finaliza con queso Cheddar rallado y hojas de cilantro.
💡 Sirve con mitades de limón al lado para que cada comensal agregue al gusto.