Coupon Clipping Cook

Spicy Chicken and Rice Bowl


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.

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

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.


Add the 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 cooked (about 7 to 8 minutes) remove it from the skillet and put it into a bowl.  Set aside.


Keep the skillet on the stove (with the heat off) to cook the rice mixture.

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 the olive oil,


and red onion.  Stir the onions and add in the garlic.  Continue stirring as they cook for about 5 minutes.


Then add the white rice,




chipotle chili powder, cumin,


dried oregano, water, salt and stir together.


Then add the chicken mixture back in the skillet and stir together.  Cook for another 4 minutes or so until the chicken warms back up again.


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

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0 from 0 votes
Print Recipe

Spicy Chicken and Rice Bowl

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

Course Main Course
Cuisine American
Keyword Chicken and Rice, Chicken and Rice Bowl, Spicy Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


For the Chicken:

  • 1 boneless skinless chicken breast cut into bite size pieces
  • ½ of a poblano pepper stem and seeds removed, cut into medium size pieces (about 2-inches)
  • 1 tablespoon olive oil
  • ½ teaspoon pasilla ancho chili powder
  • 4 dashes salt

For the Rice:

  • 2 cups cooked white rice
  • 2 tablespoons olive oil
  • ½ cup chopped red onion
  • 2 cloves garlic peeled and chopped
  • ½ teaspoon chipotle chili powder
  • ¼ teaspoon ground cumin
  • 1 teaspoon Mexican dried oregano or regular oregano
  • 2 Roma tomatoes chopped
  • ¼ cup water
  • ¼ teaspoon salt or salt to taste

For the Topping:

  • ½ cup shredded cheddar cheese
  • ½ cup shredded lettuce


For the Chicken:

  1. Preparing the Chicken - To a medium size bowl add the chicken, poblano pepper, pasilla ancho chili powder, olive oil and salt.  Stir together so that the chicken is coated with the spices.

  2. Cooking the Chicken - Heat a skillet on medium heat and add the seasoned chicken.  Stir together and continue stirring as it cooks. 

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

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

For the Rice:

  1. 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. 

  2. Then add the white rice, tomatoes, chipotle chili powder, cumin, dried oregano, water, and salt. Stir together. 

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

  4. To the pan, add the chicken and cook for another 4 minutes to warm the chicken.   

For the Toppings:

  1. Serve warm topped with shredded cheddar cheese and lettuce. 

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  1. This sounds fantastic! Love chicken and rice and all those spices really zip it up!
    Thanks for the idea.

    We’re having a party at Tumbleweed Contessa – What’d You Do This Weekend?
    This would be a great addition to the party. Hope you can link it up.