Print Recipe

Mexican Chicken Rice Bowl

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 5
Author: Julie Bonner


  • 2 chicken tenderloins per person
  • 4 cups of cooked rice brown or white, your choice
  • 1 15 ounce can black beans rinsed and drained
  • Grated co-jack cheese for garnish
  • Pico de gallo for garnish
  • sour cream for garnish
  • salt for taste
  • pepper for taste


  • 1. Cook rice according to package directions.
  • 2. Heat skillet with a little butter (or oil if you don't like to use butter). Add chicken tenderloins. Salt and pepper one side and cook for 2 to 3 minutes. Turn. Salt and pepper other side. Cook for another 2 to 3 minutes. Cook until no longer pink inside, fork goes through easily and chicken has a nice brown color on outside. Set aside and let cool while rice is still cooking.
  • 3. Heat black beans on stove or in microwave. Set aside.
  • 4. Slice chicken after it's cooled.
  • 5. Fill bowl with rice. Layer with beans, chicken, cheese, pico de gallo, sour cream and salt & pepper to taste.


For picky eaters you can just do rice, chicken and cheese. Melt the cheese a little on top of the chicken and flavor a little with salt & pepper if they like.
Adapted from The Live In Kitchen