Spicy Chicken and Rice Bowl Recipe

Name: Spicy Chicken and Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Boneless Skinless Chicken Breast; 1/2 Poblano Chili Pepper; 1/2 teaspoons Pasilla Ancho Chili Powder; 1 Tablespoon Olive Oil; 2 dashes Salt; 2 Tablespoons Olive Oil; 1/2 cups Chopped Red Onion; 2 cloves Garlic, Chopped; 2 cups Cooked White Rice; 2 Roma Tomatoes, Chopped; 1/2 teaspoons Chipotle Chili Powder; 1/4 teaspoons Ground Cumin; 1 teaspoon Mexican Dried Oregano; 1/4 cups Water; 1/4 teaspoons Salt (or Salt To Taste); 1/2 cups Shredded Cheese (For The Topping); 1/2 cups Shredded Lettuce (For The Topping)

Servings: persons

1 whole Boneless Skinless Chicken Breast
1/2 Poblano Chili Pepper
1/2 teaspoons Pasilla Ancho Chili Powder
1 Tablespoon Olive Oil
2 dashes Salt
2 Tablespoons Olive Oil
1/2 cups Chopped Red Onion
2 cloves Garlic, Chopped
2 cups Cooked White Rice
2 Roma Tomatoes, Chopped
1/2 teaspoons Chipotle Chili Powder
1/4 teaspoons Ground Cumin
1 teaspoon Mexican Dried Oregano
1/4 cups Water
1/4 teaspoons Salt (or Salt To Taste)
1/2 cups Shredded Cheese (For The Topping)
1/2 cups Shredded Lettuce (For The Topping)

1
For the chicken:
2
Cut the chicken in small pieces and add it into a medium size bowl.
3
Cut the poblano pepper into about 2 inch size pieces and add it to the bowl.
4
Add the pasilla ancho chili powder, olive oil, and salt.
5
Stir together.
6
Heat a skillet on medium heat and add the chicken mixture.
7
Stir together and continue stirring as it cooks.
8
When the chicken is cooked (about 7 to 8 minutes) remove it from the skillet, put it into a small bowl and set aside.
9
Keep the skillet on the stove (with the heat off) to use for the rice.
10
For the rice:
11
In the same skillet as the chicken was cooked in, add the olive oil and red onion.
12
Stir and then add the garlic.
13
Continue stirring as they cook for about 5 minutes.
14
Then add the white rice, tomatoes, chipotle chili powder, cumin, dried oregano, water, and salt.
15
Stir together.
16
If the rice is looking a little dry, stir in a little bit more water.
17
Add the chicken and cook for another 4 minutes or so until the chicken warms back up again.
18
Serve hot right out of the pan and top with shredded cheese and lettuce.
19
A side of guacamole goes great with this dish too.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole Boneless Skinless Chicken Breast, 1/2 Poblano Chili Pepper, 1/2 teaspoons Pasilla Ancho Chili Powder, 1 Tablespoon Olive Oil, and more.

Yes, Spicy Chicken and Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Chicken and Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions