Mexican Rice Bowl
Bright, fresh, and endlessly adaptable — this Mexican-inspired rice bowl brings a little sunshine to the table. It’s the kind of meal that feels at home anywhere in Canada: simple enough for a weeknight, vibrant enough for a backyard barbecue. With grilled lemon chicken, smoky chili yogurt, and all the colours of summer corn and peppers, it’s comfort food with a healthy, west-coast feel.
Prep Time: 20 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
For the rice base
1 cup uncooked rice (white or brown)
2 cups water
1–2 chicken stock cubes (to taste)
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup corn (fresh from the cob, or frozen)
1 cup black beans, drained and rinsed
Salt and pepper, to taste
For the chicken
2 chicken breasts
2 tbsp olive oil
Juice of 1 lemon
Salt and pepper, to taste
For the sauce
½ cup Greek yogurt (or sour cream)
1 tsp lime juice
½ tsp smoked chili paste (green or yellow)
Pinch of salt
To serve
1–2 ripe avocados, sliced
Fresh coriander (cilantro), for garnish
Method
Cook the rice: Bring 2 cups water to a boil with chicken stock cubes. Add rice, reduce to low, cover, and simmer until tender. Fluff and set aside.
Sauté the vegetables: In a large skillet, heat olive oil and fry onion until soft. Add red pepper, corn, and black beans. Cook 5–7 minutes until warmed through and lightly golden. Stir in the rice and season to taste.
Cook the chicken: Marinate chicken in olive oil, lemon juice, salt, and pepper for at least 10 minutes. Grill on the barbecue (or pan-fry) until cooked through and lightly charred. Slice thinly.
Make the sauce: In a small bowl, whisk Greek yogurt, lime juice, smoked chili paste, and salt until smooth.
Assemble: Spoon the rice and bean mix into bowls. Top with sliced avocado, grilled chicken, and a dollop of the chili-lime sauce. Garnish with fresh coriander.
Variations
Spicy Shrimp Bowl – Swap chicken for prawns marinated in olive oil, garlic, and smoked paprika. Grill or fry and serve over the same rice base.
Vegetarian Fiesta – Skip the meat and double the beans and corn. Add grilled zucchini or mushrooms for extra texture.
Beef & Chipotle – Use thin slices of flank steak marinated in lime, garlic, and chipotle paste. Grill quickly and serve with extra chili yogurt.