Mexican rice bowl

Packed full of fresh flavours.

  • 35 mins cooking
  • Serves 4
  • Print
This hearty Mexican-flavoured chicken and rice bowl is packed full of beans and rice and complemented with freshness from lime, avocado and coriander.
Looking for more Mexican recipes?


  • 2 tablespoons olive oil
  • 1 small red onion (100g), sliced
  • 2 cloves garlic, crushed
  • 500 grams chicken thigh fillets, chopped
  • 1 cured chorizo sausage (100g), sliced
  • 1 medium red capsicum (bell pepper) (200g), sliced thickly
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 2 cups (500ml) chicken stock
  • 400 grams canned crushed tomatoes
  • 1½ cups (300g) long grain white rice
  • 400 g canned red kidney beans, drained, rinsed
  • 1 corn cob (400g), husk and silk removed
  • 1 long fresh red chilli, sliced
  • ½ cup loosely packed fresh coriander (cilantro) leaves
  • 1 medium avocado (250g), sliced


  • 1
    Heat oil in a large deep frying pan over high heat. Cook onion and garlic, stirring, for 3 minutes or until soft. Add the chicken; cook, stirring for 5 minutes or until browned.
  • 2
    Add chorizo and capsicum; cook, stirring, for 3 minutes
    or until browned. Stir in paste, oregano and spices; cook, stirring, for 2 minutes. Add stock, tomatoes and rice; bring to the boil. Reduce heat to low; simmer, covered, for 15 minutes or until liquid is absorbed. Stir in beans; season to taste.
  • 3
    Meanwhile, cook corn on a heated oiled grill plate (or grill or barbecue) over medium heat, turning occasionally, for 8 minutes or until charred. Cool slightly, then remove kernels from cob using a small sharp knife.
  • 4
    Divide mixture between serving bowls. Top with corn, chilli, coriander leaves and avocado. Serve with toasted tortillas and lime cheeks, if you like

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