Chicken Enchilada Mexican Rice Bowls
Enjoy the flavors of your favorite restaurant meal with half the work, thanks to chicken enchilada Mexican rice bowls with refried beans!
Servings: 4 servings
Calories: 584kcal
Equipment
1 Skillet
Ingredients
Mexican Rice
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ white onion finely diced
- ½ teaspoon smoked paprika
- ¼ teaspoon oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 cups microwaveable brown rice see note for long grain
- 1 (14.5 oz) jar fire-roasted diced tomatoes
To Assemble
- 1 lb shredded chicken breast
- 1 (15 oz) jar enchilada sauce (I like Siete brand)
- 1 (16 oz) jar refried black beans (I like Siete brand)
- 2 avocados cubed
- ½ cup Greek yogurt or sour cream
Instructions
- Make the Rice. Heat olive oil in a skillet over medium. Sauté garlic and onion until soft. Stir in paprika, oregano, salt, and pepper. Add rice and diced tomatoes (with juices). Reduce heat to low and simmer for 5 minutes, until most liquid is absorbed. Set aside.1 tablespoon olive oil, 2 garlic cloves, ½ white onion, ½ teaspoon smoked paprika, ¼ teaspoon oregano, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 2 cups microwaveable brown rice, 1 (14.5 oz) jar fire-roasted diced tomatoes
- Prep the Chicken. Warm enchilada sauce on the stove or in the microwave. Toss shredded chicken with half of the sauce in a bowl until coated.1 lb shredded chicken breast, 1 (15 oz) jar enchilada sauce (I like Siete brand)
- Heat the Refried Beans. Warm up the can of refried beans according to package directions.1 (16 oz) jar refried black beans (I like Siete brand)
- Assemble the Bowls. Layer bowls with a scoop of rice, chicken, refried beans, avocado, and a dollop of yogurt. Drizzle remaining enchilada sauce over top. Enjoy!2 avocados, ½ cup Greek yogurt or sour cream
Notes
Long grain rice - You can substitute microwaveable rice with uncooked long-grain white or brown rice. Add the dry rice as directed, then pour in 2–3 cups of broth. Cover the skillet and simmer for 15–25 minutes, checking occasionally to avoid burning, until rice is tender and liquid is absorbed.
Storage : Store prepped bowls in an airtight container in the fridge for 3-4 days. I recommend leaving off the toppings to keep them fresh.
Nutrition
Serving: 1serving | Calories: 584kcal | Carbohydrates: 80g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 246mg | Potassium: 594mg | Fiber: 3g | Sugar: 3g | Vitamin A: 293IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 3mg