Spicy Chicken and Rice Bowl

Name: Spicy Chicken and Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 boneless skinless chicken breast (cut into bite size pieces); 1/2 of a poblano pepper (stem and seeds removed, cut into medium size pieces (about 2-inches)); 1 tablespoon olive oil; 1/2 teaspoon pasilla ancho chili powder; 4 dashes salt; 2 cups cooked white rice; 2 tablespoons olive oil; 1/2 cup chopped red onion; 2 cloves garlic (peeled and chopped); 1/2 teaspoon chipotle chili powder; 1/4 teaspoon ground cumin; 1 teaspoon Mexican dried oregano (or regular oregano); 2 Roma tomatoes (chopped); 1/4 cup water; 1/4 teaspoon salt (or salt to taste); 1/2 cup shredded cheddar cheese; 1/2 cup shredded lettuce

April 28, 2013 by Nancy

A quick and easy dinner for any night of the week.

This spicy chicken bowl is a delicious way to “repurpose” leftover rice.

And the spicy chicken couldn’t be easier to make.

Thank goodness for boneless skinless chicken breasts when it comes to whipping up quick dinners.

In this recipe, the chicken is seasoned with poblano pepper and ancho chili powder.

As if that’s not enough spice, there’s more in the rice which is seasoned with chipotle chili powder, cumin and Mexican oregano.

The combination of spicy chicken and rice flavor tastes really good and I especially like how the dish is topped with shredded cheddar cheese and lettuce.

Here are more recipes made with boneless skinless chicken breasts you may like “Lime Spicy Chicken with Black Beans“, “Fried Chicken and Bacon Gravy Sliders” and “Simple Chicken Nuggets“.

Let’s check out the ingredients.

For the Chicken – boneless skinless chicken breast, poblano pepper, olive oil, pasilla ancho chili powder and salt

For the Rice – cooked white rice, red (or white) onion, garlic, Roma tomatoes, chipotle powder, cumin and Mexican oregano (or regular oregano)

For the Toppings – shredded cheese and shredded lettuce

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Chicken:

Cut the chicken in small pieces and add it to a medium size bowl.

Cut the poblano pepper into about 2 inch size pieces…

…and add to the bowl.

To the bowl, add pasilla ancho chili powder,

and olive oil.

Mix together.

Then add the salt and mix together.

Heat a skillet on medium heat.

Add the chicken mixture to the pan and stir.

Continue stirring.

When the chicken is thoroughly cooked (about 7 to 8 minutes) transfer it from the pan into a small bowl and set aside.

Keep the skillet on the stove (with the heat off) to use for the rice.

For the Rice:

Cut the onion in half….then cut slices from one of the halves.

Chop the garlic.

Chop the tomatoes.

In the same skillet as the chicken was cooked in, add olive oil,

…and red onion.

Stir and add the garlic.

Continuously stir as they cook for 5 minutes.

Then add the white rice,

tomatoes,

chipotle chili powder, cumin,

dried oregano, water, salt and stir together.

If the rice is looking a little dry, stir in a little bit more water.

Then add the chicken mixture back in the skillet and stir together.

Cook just until the chicken warms back up again (about 4 minutes).

Serve warm and top with shredded cheddar cheese and lettuce.

This tastes great with a side of guacamole too.

Thank you so much for stopping by CCC!

More Recipes Using Leftover Rice:

Grilled Shrimp with Brown Butter and Rice

One Skillet Salsa Verde Chicken with Corn

Shrimp and Fried Rice

Easy Barbecue Chicken with Rice

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