Pin Experience the vibrant flavors of Tex-Mex in a satisfying Green Enchiladas Rice Bowl. This dish combines tender shredded chicken simmered in zesty green enchilada sauce with fluffy rice and fresh, colorful toppings. Perfect for busy weeknights, it brings bright, comforting flavors to your dinner table with ease and speed.
Pin This bowl is a delightful twist on classic enchiladas, served deconstructed with all your favorite toppings. The combination of creamy avocado, crunchy radishes, and melty cheese creates a harmony of textures and flavors in every bite.
Ingredients
- Proteins
- 2 cups cooked chicken breast, shredded (rotisserie or poached)
- Grains
- 2 cups cooked white or brown rice
- Sauce
- 1 1/2 cups green enchilada sauce (store-bought or homemade)
- Vegetables & Toppings
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup sliced radishes
- 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
- 1 lime, cut into wedges
- Seasonings
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- 1. Heat chicken and sauce
- In a medium saucepan over medium heat, combine the shredded chicken, green enchilada sauce, cumin, smoked paprika, and a pinch of salt and pepper. Stir well and heat until warmed through, about 5 minutes.
- 2. Prepare rice
- Fluff the cooked rice and divide it evenly among four serving bowls.
- 3. Assemble bowls
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- 4. Garnish
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- 5. Serve
- Serve each bowl with a lime wedge for squeezing over the top.
Zusatztipps für die Zubereitung
Prepare the shredded chicken ahead of time using rotisserie or poached chicken to save time. Use freshly chopped cilantro and ripe avocado for maximum flavor. Adjust seasoning with salt and pepper after warming the chicken mixture to suit your taste.
Varianten und Anpassungen
For a vegetarian version, replace the chicken with sautéed zucchini, bell peppers, or add extra black beans. Substitute brown rice or quinoa for a whole-grain option. Add pickled jalapeños or hot sauce if you like extra heat.
Serviervorschläge
This rice bowl pairs beautifully with a crisp Mexican lager or a refreshing citrusy sparkling water. Garnish with fresh lime wedges to brighten each bite.
Pin With its colorful presentation and layered flavors, this Green Enchiladas Rice Bowl brings a fresh take on classic Tex-Mex dishes, ensuring a quick, easy, and nourishing meal that will become a family favorite.
Recipe Q&A
- → Can I use brown rice instead of white rice?
Yes, brown rice works well and adds a nuttier flavor and extra fiber to the dish while keeping it hearty and satisfying.
- → What can I substitute for chicken to make it vegetarian?
Sautéed zucchini, bell peppers, or extra black beans make excellent vegetarian alternatives without sacrificing texture or flavor.
- → How spicy is the green enchilada sauce used here?
The green enchilada sauce typically has a mild to medium heat level, but you can adjust spiciness by choosing store-bought sauces or making homemade versions to your taste.
- → Are there any recommended beverage pairings?
A crisp Mexican lager or a citrusy sparkling water pairs beautifully to complement the vibrant and zesty flavors of the bowl.
- → Can I prepare components in advance for quick assembly?
Absolutely, cook and shred the chicken, prepare rice, and chop toppings ahead of time to assemble the bowls quickly when ready to serve.