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Mexican Chipotle Chicken Rice Bowl

Prep Time:

25 mins.

Cook Time:

15 mins.


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.


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


  1. 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.)
  2. Marinate chicken breasts in a medium bowl with ½ cup of the Chipotle Mayo Sauce for 15 minutes, then discard marinade.
  3. Cook yellow rice according to package directions. Cool slightly and toss with ¼ cup of the remaining Chipotle Mayo Sauce.
  4. Grill chicken breasts in a grilling pan over medium heat until internal temperature is 160 °F. Remove from grill and slice into strips.
  5. Place some yellow rice in each bowl and arrange chicken, beans, corn, tomatoes and avocado on top of the rice.
  6. Drizzle some of the remaining Chipotle Mayo Sauce over each bowl. Serve with pico de gallo on the side.