Chicken Taco Poblano Rice Bowls

There’s something incredibly comforting about a good meal at the end of a long day. The aroma of spices swirling in the air as I prepare my favorite dish, Chicken Taco Poblano Rice Bowls, has a way of instantly lifting my spirits. Whether it’s a cozy weeknight dinner or a gathering with friends, this meal never fails to impress. With its vibrant colors and bold flavors, it’s like a fiesta on a plate!

As I chop the fresh ingredients, I can’t help but reminisce about the times I’ve shared this dish with family. The laughter, stories, and of course, the delicious food all come together to create unforgettable memories. The best part is how quickly it comes together, allowing me to spend less time in the kitchen and more time enjoying the company of those I love.

Every bite of the Chicken Taco Poblano Rice Bowls is a symphony of flavors. The tender chunks of chicken, the crunch of the poblano pepper, and the fresh zest of lime blend perfectly with the warm brown rice. It’s a dish that celebrates the joys of cooking and eating together, reminding me why I fell in love with preparing food in the first place.

Everything You Need for Chicken Taco Poblano Rice Bowls

The ingredients for the Chicken Taco Poblano Rice Bowls come together to create a dish that’s as wholesome as it is satisfying. Each component plays a vital role in building the bold flavors and delightful textures that make this recipe a favorite. You have the juicy chicken, fresh vegetables, and hearty rice, all harmonizing beautifully.

• 1 1/4 pounds organic boneless skinless chicken breasts, cut into 1/2 inch cubes – This serves as the protein base, providing a nice texture and flavor to the dish.
• 2 teaspoons olive oil – Adds richness and is essential for sautéing the chicken to perfection.
• 1 medium red onion, peeled and diced – Offers a sweet and savory flavor, enhancing the overall taste.
• 1/4 cup cilantro, minced, plus more for garnish – Brings a fresh, zesty element that brightens the dish.
• 1 poblano pepper, seeded and diced – Adds a mild heat and a lovely crunch to the bowls.
• 1 roma tomato, cored and diced – Provides freshness and moisture, balancing the spices.
• 1 lime, halved – The juice adds acidity, enhancing the flavors of the dish.
• taco seasoning – A blend of spices that gives the chicken its flavorful kick.
• kosher salt – Essential for seasoning and enhancing the flavors of all ingredients.
• 1 cup frozen or fresh corn kernels – Adds sweetness and texture to the bowls.
• 3 cups cooked brown rice, heated – Serves as the hearty base for the dish, making it filling.
• 1/4 cup cheddar-jack cheese – Provides a creamy finish that complements the spices beautifully.
• 1/4 cup 2% sour cream or Greek yogurt, optional – Adds creaminess and a cooling effect to the spicy elements.
• 1 teaspoon garlic powder – Introduces a savory depth to the overall flavor.
• 1 teaspoon cumin – A key spice that adds warmth and earthiness.
• 1 teaspoon kosher salt – Ensures all flavors are balanced and pronounced.
• 1/2 teaspoon chili powder – Contributes warmth and a hint of spice.
• 1/2 teaspoon paprika – Offers a subtle smokiness that enhances the dish.
• 1/2 teaspoon oregano – Adds a hint of herbaceous flavor, perfectly complementing the other ingredients.

How to Cook Chicken Taco Poblano Rice Bowls

Cooking the Chicken Taco Poblano Rice Bowls is a straightforward process that results in a flavorful, colorful meal. Follow these steps closely to ensure your dish turns out perfectly, with each ingredient shining through.

1. Start by cutting the chicken into small, even pieces to ensure they cook evenly. This step is crucial for achieving tender bites throughout your bowls.
2. In a small bowl, combine your taco seasoning and set it aside. This will be the key flavoring for your chicken.
3. For the pico de gallo, take 3 tablespoons of the diced onion and place it in a separate bowl. Add the tomato, cilantro, juice from 2 teaspoons of the lime, and 1/4 teaspoon of kosher salt. Mix well and set aside. This will add freshness to the final dish.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the diced chicken and cook until it starts to brown, about 2 to 3 minutes. Watch for a golden color on the chicken, as this indicates it’s getting that nice sear.
5. Add the remaining onion, poblano pepper, and your reserved taco seasoning to the skillet. Stir everything together, allowing it to cook until the veggies soften, around 2 to 3 minutes.
6. Pour in 1/2 cup of water and add the corn. Cook for 1 to 2 minutes until heated through, then remove the mixture from heat.
7. To assemble your bowls, divide the warm brown rice among 4 bowls. Layer on the cooked chicken and veggie mixture generously.
8. Sprinkle cheddar-jack cheese over the top, letting it melt slightly in the warmth of the chicken.
9. Top with the fresh pico de gallo you prepared earlier and add a dollop of sour cream or Greek yogurt if desired.
10. Finally, garnish with extra cilantro and a squeeze of lime for an extra burst of flavor before serving. Enjoy your colorful, hearty meal!

Variations to Try

If you’re looking to switch things up, here are some fun variations and tips to enhance your Chicken Taco Poblano Rice Bowls.

• Swap the Protein: Feel free to exchange the chicken for grilled shrimp, ground turkey, or even black beans for a vegetarian option.
• Add Extra Veggies: Incorporate bell peppers, zucchini, or spinach for an extra nutritional boost. These additions can make your bowls even more colorful!
• Spice Level: If you’re a fan of heat, consider adding jalapeños to the mix or using a spicier taco seasoning to kick things up a notch.
• Cheese Alternatives: Instead of cheddar-jack cheese, try crumbled queso fresco or a dairy-free alternative to suit dietary preferences.
• Serving Style: Instead of bowl-style, try serving the ingredients in corn tortillas for a fun taco night twist.
• Make it a Salad: Serve the same ingredients on a bed of greens for a refreshing and lighter take.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days for easy meals throughout the week.
• Freezing: You can freeze the chicken mixture separately for up to a month. Just reheat it when you’re ready to use!

Perfect Matches for Chicken Taco Poblano Rice Bowls

These Chicken Taco Poblano Rice Bowls are wonderfully versatile and can be paired with a variety of sides and occasions. Here are some great suggestions:

• Fresh Garden Salad: A simple garden salad with a light vinaigrette perfectly complements the bold flavors of the bowls.
• Guacamole and Chips: Serve with homemade guacamole and tortilla chips for a delicious appetizer before the main meal.
• Perfect for Game Day: These bowls make for a fantastic game day gathering, serving a crowd easily and satisfyingly.
• Weeknight Dinner: They are a quick and delicious option for busy weeknights when you want something filling and flavorful.
• Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the chicken mixture.
• Seasonal Pairings: You can serve these rice bowls year-round, but they’re especially great in the summer when fresh vegetables are at their peak.

FAQ

Conclusion

The Chicken Taco Poblano Rice Bowls are a delightful combination of flavors and textures that make them a standout dish for any occasion. With their ease of preparation and ability to please a crowd, you’ll find yourself turning to this recipe time and time again. I hope you give this recipe a try; it’s truly a dish that brings everyone together around the table, celebrating good food and great company!

Chicken Taco Poblano Rice Bowls

The ultimate comfort food, Chicken Taco Poblano Rice Bowls are a vibrant and satisfying dish made with tender chicken, fresh vegetables, and warm brown rice. Perfect for a quick weeknight dinner or meal prepping, this recipe is sure to become a family favorite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 pounds organic boneless skinless chicken breasts cut into 1/2 inch cubes
• 2 teaspoons olive oil
• 1 medium red onion peeled and diced
• 1/4 cup cilantro minced plus more for garnish
• 1 poblano pepper seeded and diced
• 1 roma tomato cored and diced
• 1 lime halved
• taco seasoning see below
• kosher salt
• 1 cup frozen or fresh corn kernels
• 3 cups cooked brown rice heated
• 1/4 cup cheddar-jack cheese
• 1/4 cup 2% sour cream or Greek yogurt optional
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano

Equipment

• Skillet
• Cutting Board
• Peeler

Method

 

1. Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.
2. To make the pico de gallo, set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, and 1/4 teaspoon salt. Set aside.
3. Add olive oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, about 2 to 3 minutes.
4. Add the remaining onion, poblano pepper, and taco seasoning to the skillet and cook until it softens, about 2 to 3 minutes.
5. Add 1/2 cup water and corn. Cook for 1 to 2 minutes, then remove from heat.
6. Divide rice into 4 bowls, top with chicken, cheese, pico de gallo, and optional sour cream.

Notes

• Storage: How to store leftovers in an airtight container for up to 3 days for easy meals.
• Freezing: You can freeze the chicken mixture separately for up to a month. Just reheat it when you’re ready to use!
• Pairing: Serve with a simple garden salad for a refreshing complement.
• Variation: Swap the chicken for grilled shrimp or black beans for a vegetarian option.
• Spice Level: Add jalapeños to the mix if you like it hot!

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!