Mexican Chicken and Rice Bowls
In these Mexican Chicken and Rice Bowls, seasoned, seared chicken tenderloins served over rice with juicy cherry tomatoes, melty cheddar, and a squeeze of fresh lime. A dollop of sour cream and crunchy French fried onions add the perfect finishing touch. Ready in 30 minutes, this bright, satisfying bowl is a simple way to bring bold flavor to the dinner table.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
1 Lime
1 pint Cherry Tomatoes
2 cups White Rice
1 tbs Southwestern Spice Blend
½ cup French Fried Onions (optional)
Fridge and Freezer
¼ cup Sour Cream (optional)
1 lb Chicken Tenderloins, thawed
1 cup Cheddar Cheese (optional)
Directions
Wash hands with soap and water. Wash and dry produce, Cut cherry tomatoes in half. Cut lime into wedges.
Cook rice using a rice cooker or the video.
Season chicken with spice blend. Heat a little oil in a large skillet over medium-high heat. Brown the chicken on each side until cooked through.
Assemble the bowls by dividing the rice into 4 bowls and topping with chicken, tomatoes, cheese (if using), a squeeze of lime, sour cream (if desired), and the French fried onions (optional). This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Omit French fried onions to make this recipe gluten-free.
*Omit cheese and sour cream to make this recipe dairy-free.