Mexican Chipotle Chicken Rice Bowl
Prep Time:
25 mins.
Cook Time:
15 mins.
Yield:
4 Bowls (or Wraps)
This yummy bowl is a great make-ahead lunch for the work week – or you can easily make it into a wrap. The flavor never quits when you dress it with an easy, delicious Chipotle Mayo Sauce made with Blue Plate.
Ingredients
Chipotle Chicken Rice Bowl
- 1 cup Chipotle Mayo Sauce, divided, recipe follows
- 1 pound boneless chicken breasts
- 1 box yellow rice mix
- 1 can black beans, rinsed and drained
- 1 can corn kernels, rinsed and drained (or 1 package frozen corn kernels, defrosted)
- 4 ripe Roma tomatoes, diced
- 2 avocados, peeled, pitted and diced
- Fresh pico de gallo (or other salsa), to serve
Chipotle Mayo Sauce
- 1/2 cup Blue Plate® Mayonnaise
- 1/2 cup sour cream (or Mexican crema)
- 3 teaspoons lime juice
- 2 to 3 teaspoons chipotles in adobo, finely chopped
- 1/4 teaspoon chili powder
- 1/4 teaspoon fine sea salt
Directions
- Make the Chipotle Mayo Sauce: (Makes 1 cup.) Combine mayonnaise, sour cream, lime juice, chipotles, chili powder and sea salt in a mixing bowl and stir well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
- Marinate chicken breasts in a medium bowl with ½ cup of the Chipotle Mayo Sauce for 15 minutes, then discard marinade.
- Cook yellow rice according to package directions. Cool slightly and toss with ¼ cup of the remaining Chipotle Mayo Sauce.
- Grill chicken breasts in a grilling pan over medium heat until internal temperature is 160 °F. Remove from grill and slice into strips.
- Place some yellow rice in each bowl and arrange chicken, beans, corn, tomatoes and avocado on top of the rice.
- Drizzle some of the remaining Chipotle Mayo Sauce over each bowl. Serve with pico de gallo on the side.
