These chicken taco bowls are the best way to stretch leftover chicken or turkey, coming together in about 40 minutes for a quick, cheesy weeknight dinner.
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Why You'll Love These Mexican Chicken Rice Bowls
This is one of my go-to ways to use up leftover chicken or turkey, especially around the holidays when there's always extra hanging around in the fridge. It's especially nice to have a quick, tasty option that doesn't feel like just another round of the same meal. Plus, this recipe's a great way to prevent waste and turn leftovers into something that tastes totally new!
It comes together with just a handful of ingredients layered over rice, and it's ready in about 40 minutes. Everything cooks up in one skillet, then gets layered together and finished off in the oven just long enough to melt the cheese. It's such a great weeknight meal, and an excellent way to use up whatever chicken or turkey you've got on hand. Here's why these chicken rice bowls are a total winner:
- Ready in 40 minutes
- Great for leftovers
- Cheesy and satisfying
- Simple ingredients
- Easy weeknight dinner
Ingredient Information and Substitutions
- Cooked Chicken- The base of the filling. Leftover cooked chicken works well too, or rotisserie chicken if you don't have either on hand. Also, leftover Thanksgiving turkey is a great option for this!
- Yellow rice- The base the bowls are built on. Cilantro lime rice or white rice both work as substitutes.
- Rotel- Brings a punch of flavor and a bit of heat to the filling. Diced tomatoes with a small can of diced green chiles work as a substitute.
- Frozen corn- Adds sweetness and texture.
- Black beans- Brings heartiness and fiber. Pinto beans are a good swap.
- Avocado- The base of the crema, adding creaminess and richness.
- Sour cream- Gives tang and helps the crema come together smoothly. Plain Greek yogurt works as a substitute.
- Lemon juice- For brightness to the crema and to help keep the avocado from browning.
- Cilantro- Adds fresh, herby flavor to the crema. Fresh parsley works as a substitute if you're not a cilantro fan.
- Shredded cheddar cheese- Melts over the top for a gooey, cheesy finish. Monterey Jack is milder but melts just as well.
- Taco seasoning- Ties all the classic taco flavor together. Homemade taco seasoning works as a substitute if you're out of packets.
How To Make Mexican Rice Bowls
Step 1- Cook the rice.
Prepare the yellow rice according to the package directions and set aside.
Step 2- Cook the filling.
In a skillet over medium heat, combine the chicken, Rotel, corn, black beans, taco seasoning, and water. Stir periodically until heated through and steaming.
Step 3- Make the avocado crema.
Place the avocado, sour cream, lemon juice, salt, and cilantro into a mini prep processor and run until fully combined and smooth.
Step 4- Assemble.
Layer the rice into a baking dish, top with the chicken filling, and sprinkle with cheddar cheese.
Step 5- Melt the cheese.
Bake for 5-10 minutes, until the cheese is fully melted.
Step 6- Finish and serve.
Drizzle with the avocado crema and sprinkle with any leftover cilantro before serving.
Frequently Asked Questions
Yes, you can mash everything together by hand with a fork. It just takes a bit more time and won't be quite as smooth.
Yes, but it's best to store the rice, filling, crema, and cheese separately and combine them when reheating for the best texture.
Yes, use a spicier variety of Rotel or add diced jalapeños to the filling for extra heat.
Tips For Making Chicken Mexican Bowls
- Drain the black beans well before adding them, so the filling isn't too loose or watery.
- Cook the rice while the filling simmers so everything is ready to assemble at the same time.
- Make the crema right before serving, since avocado browns quickly once cut. Use ripe avocados so they mash easily and blend smoothly without leaving lumps.
- Taste the filling before assembling and adjust the taco seasoning to your preference.
- Broil for the last minute if you want the cheese extra golden and bubbly.
- Get creative- Add whatever toppings you love- Tomatoes, salsa, lettuce, hot sauce, tortilla chips- the world is your oyster!
- Ingredients to prep ahead- Shred the chicken and cook the rice up to 2 days in advance and store in the fridge.
- Leftovers and storage- Store the rice, filling, and cheese separately in the refrigerator for up to 3 days, and reheat each component on its own for the best texture.
What To Serve With Mexican Bowls
These bowls are satisfying on their own, but a few extras and a sweet finish round out the meal nicely. Here are some of my favorite pairings:
- Roasted Corn Salsa
- Avocado Corn and Black Bean Salad
- Cilantro Lime Cauliflower Rice
- Cherry Cheese Pie
More Taco-Themed Recipes To Try
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Chicken Taco Bowls
Equipment
Ingredients
Rice Bowls:
- 2 cups cooked chicken or turkey shredded or roughly chopped
- 10 ounces rotel
- 1 cup frozen corn
- 14.5 ounces black beans drained and rinsed
- 1 packet taco seasoning
- ¼ cup water
- 1 package yellow rice prepared per package directions (I use Goya yellow rice)
- 2 cups shredded Mexican blen cheese or cheddar cheese
Avocado Crema:
- 1 ripe avocado peeled and pit removed
- 1 Tablespoon sour cream
- 2 Tablespoons lime juice or lemon
- 1 pinch Kosher salt
- 2 Tablespoons cilantro divided
Instructions
- Preheat broiler to high but keep the rack in the middle position. Prepare yellow rice per the package directions so it can simmer while you prepare the rest of the ingredients. When it's done, set it aside for later.
- In a skillet over medium heat, combine chicken, rotel, corn, black beans, taco seasoning and water.
- Stir periodically until heated through and steaming.
- While the rice and filling cook, make place avocado, sour cream, lemon juice salt and 1 tablespoon cilantro into the mini prep processor. Run the processor until the crema is fully combined and smooth.
- In oven-safe bowls, place a layer of rice at the bottom of each tortilla bowl so that they're ½ full.
- Top with a big scoop of the chicken filling. Sprinkle with shredded cheese.
- Place the bowls uncovered in the oven on the middle rack for 5 minutes until the cheese is fully melted.
- Drizzle with avocado crema and sprinkle with some leftover cilantro. Serve immediately.
Video
Notes
- Drain the black beans well before adding them, so the filling isn't too loose or watery.
- Cook the rice while the filling simmers so everything is ready to assemble at the same time.
- Make the crema right before serving, since avocado browns quickly once cut. Use ripe avocados so they mash easily and blend smoothly without leaving lumps.
- Taste the filling before assembling and adjust the taco seasoning to your preference.
- Broil for the last minute if you want the cheese extra golden and bubbly.
- Get creative- Add whatever toppings you love- Tomatoes, salsa, lettuce, hot sauce, tortilla chips- the world is your oyster!
- Ingredients to prep ahead- Shred the chicken and cook the rice up to 2 days in advance and store in the fridge.
- Leftovers and storage- Store the rice, filling, and cheese separately in the refrigerator for up to 3 days, and reheat each component on its own for the best texture.
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