Mexican Rice Bowl

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Serves: 4


2.5 cups of rice or quinoa

5 cups of chicken stock

1 chicken breast or protein of choice

3 cloves of garlic

Topping Suggestions:

1 8oz can of black beans

1 tomato

1 bag of frozen corn

1 jar of salsa

1 jar of pickled banana peppers

1 red pepper

1 onion

1 queso of choice or Easy White Sauce

2 cups of shredded cheddar cheese

1 cup of sour cream

1 avocado

1 jar of pickled jalapeno

1 bunch of cilantro

1 bag of tortilla chips


In a medium saucepan, cook rice/quinoa in chicken stock (instead of water) according to package instructions.

Chop all desired topping and set aside


In a large skillet melt 4 tablespoons of butter on medium heat. Add chicken breast(s). Season with garlic salt.

Chop 3 cloves of garlic. Set aside.

Once one side of your chicken has browned, flip the chicken to brown the other side.

Remove chicken from skillet and shred with 2 forks. It will be pink inside.

Return chicken to the hot skillet with 1 tablespoon of butter and your previously chopped garlic. Stir together until browned. Remove from heat.


Scoop a helping of rice/quinoa into a bowl and top with your skillet garlic chicken. Add the remaining toppings one at a time to build your desired bowl. Enjoy!

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You might also enjoy: Creamy Potato Soup

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