Ingredients
Scale
- 2 cups cooked rice
- 1 pound grilled chicken breasts, sliced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Sour cream and lime wedges for serving
Instructions
- Cook rice according to package instructions and set aside.
- In a small bowl, mix chili powder, cumin, salt, and pepper. Rub the seasoning on the chicken breasts.
- Grill or sauté the chicken until cooked through, about 6–8 minutes per side. Slice into strips.
- In a large bowl, combine cooked rice, black beans, corn, diced tomatoes, and chopped cilantro.
- Top with sliced grilled chicken and shredded cheese.
- Serve with sour cream and lime wedges for added flavor.
Notes
- Adjust spice levels by adding more chili powder or hot sauce.
- You can substitute grilled chicken with sautéed shrimp or tofu for variety.
- Prepare ingredients ahead of time for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling, Sautéing, Assembly
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg