Tex-Mex Chicken and Black Bean Rice Bowl
A hearty rice bowl combining seasoned chicken, black beans, and vibrant Tex-Mex flavors for an easy, nutritious meal. This mexican-inspired rice & grains ready in about 25 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (about 12 oz total) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked white rice
- 1 cup, drained and rinsed canned black beans
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced avocado
- 1/4 cup (optional) sour cream
Instructions
- Step 1: In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Rub this seasoning evenly over 2 boneless skinless chicken breasts (about 12 oz total).
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side until fully cooked and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into strips.
- Step 3: In a medium bowl, combine 2 cups cooked white rice with 1 cup drained and rinsed canned black beans, 1 tbsp fresh lime juice, and 1/4 cup chopped fresh cilantro. Stir to combine.
- Step 4: To serve, divide the rice and bean mixture into bowls, top with sliced chicken, 1/2 cup shredded cheddar cheese, 1/2 cup diced avocado, and 1/4 cup sour cream if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Chicken and Black Bean Rice Bowl take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tex-Mex Chicken and Black Bean Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tex-Mex Chicken and Black Bean Rice Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Chicken and Black Bean Rice Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tex-Mex Chicken and Black Bean Rice Bowl?
Mexican rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
