Description
A delicious and easy recipe for Mexican rice chicken bowls featuring seasoned chicken, cooked rice, pico de gallo, and topped with cilantro lime salsa.
Ingredients
Scale
- 2 (5 oz) packages Knorr Rice Sides Mexican Rice (with bell peppers and Mexican seasoning, cooked)
- 1 oz Fajita seasoning blend
- 1 lb chicken cutlets (approximately 4 cutlets)
- 10 oz pico de gallo (pre-packaged, fresh not jarred)
- 1 jar cilantro lime salsa cremosa
- 4 lime wedges
- 1/4 cup pickled jalapeño (drained)
Instructions
- Prepare rice. Cook Mexican rice according to package.
- Season chicken. While rice is cooking, pat chicken dry and rub both sides with Fajita seasoning. Season with salt and pepper as well, if desired.
- Cook chicken. Add oil or butter to a skillet over medium-high heat. Cook chicken for 3 minutes on each side or until internal temperature reaches 165°F. Remove chicken from pan and move to a cutting board. Reserve chicken juices and add to rice when rice is fully cooked. Cover cooked chicken with foil and let rest for 5 minutes. Slice chicken against the grain into bite-sized pieces.
- Build bowls. When rice is done, spoon a 1/2 cup serving into each bowl with sliced cooked chicken and pico de gallo, drizzling with cilantro lime salsa cremosa.
- Garnish. Add a wedge of lime and top with pickled jalapeños, if desired. Serve.
Notes
- This recipe is great for meal prep!
- Feel free to customize toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg