These Mexican Chicken Rice Bowls are full of bold flavors, tender chicken, and a creamy corn topping that takes it over the top.
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They’re easy to make on a busy weeknight and come together with just a few fresh ingredients.
Whether you’re cooking for family or meal-prepping for the week, this recipe is sure to become a favorite at your table.
Table of Contents
🐓 Ingredients
- Chicken breast
- Fajita seasoning
- Corn
- Cotija cheese
- Chili powder
- Mayonnaise
- Lime juice
- Salt
- Fresh cilantro
- Olive oil
- Cooked rice
- Red onion
Substitutions
- Not a mayo fan? Use greek yogurt or sour cream.
- Swap out fajita seasoning for Chicken Taco Seasoning.
- We’re using canned corn in this recipe, but feel free to use thawed frozen corn.
👩🏼🍳 Step by Step Instructions
- In a small bowl, season the chicken cutlets with fajita seasoning and olive oil. Let them sit while you prep the other ingredients.
- In a medium mixing bowl, combine the corn, cotija cheese, chili powder, mayonnaise, lime juice, salt, and cilantro. Stir until creamy and well mixed.
- Heat a skillet over medium-high heat with the remaining olive oil. Cook the chicken for 4–5 minutes per side, until fully cooked through. Remove and slice into strips.
4. Divide the cooked rice into bowls. Top with sliced chicken and the corn mixture.
5. Garnish with purple onion, extra cotija cheese, and fresh cilantro. Serve and enjoy!
Tip: For even more flavor, try charring the corn in a hot skillet before mixing it with the cheese and spices.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! If you don’t have cotija cheese, queso fresco or even feta makes a good substitute.
Absolutely. Store the rice, chicken, and corn mixture separately in airtight containers. Assemble just before eating for the best texture.
Any rice will do! White, brown, or even Arroz Mexicano (or Mexican red rice) would work perfectly.
🍴 More Chicken Recipes To Try
- Chicken Tinga Tostadas
- Ensalada de Pollo (Mexican Chicken Salad)
- Chicken Enchiladas Suizas
- Red Chicken Pozole
- Chicken Enchiladas Verdes
This Mexican Chicken Rice Bowl is the kind of meal that everyone will love—simple, flavorful, and filling. Try it once, and it’ll quickly make it into your regular meal rotation.
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Mexican Chicken Rice Bowls
Ingredients
- 1 large chicken breast sliced in half horizontally to make 2 chicken cutlets
- 1 ½ tablespoon fajita seasoning
- 1 15-ounce canned corn drained and rinsed
- ¼ cup cotija cheese plus extra for garnish
- ½ teaspoon chili powder
- ¼ cup mayonnaise
- 1 lime (juice only)
- ¼ teaspoon salt
- 2 tablespoon cilantro freshly chopped, plus extra for garnish
- 3 tablespoon olive oil divided
- 2 cups precooked rice
- red onion thinly sliced (for garnish)
Instructions
- In a small bowl, season chicken cutlets with fajita seasoning and 1 tablespoon olive oil.
- Place in the fridge to marinate while preparing the street corn.
- In a mixing bowl, combine corn, cotija cheese, chili powder, mayonnaise, lime juice, salt, and cilantro. Stir until well mixed.
- Heat a skillet over medium-high heat with the remaining olive oil.
- Cook chicken 4–5 minutes per side, or until fully cooked through.
- Remove from the skillet and slice into strips or dice into cubes.
- To assemble, divide rice between two bowls. Top with chicken and corn mixture.
- Garnish with red onion, crumbled cotija cheese, and chopped cilantro.
- Serve immediately and enjoy!
Notes
Yes! If you don’t have cotija cheese, queso fresco or even feta makes a good substitute. Can I meal prep this recipe?
Absolutely. Store the rice, chicken, and corn mixture separately in airtight containers. Assemble just before eating for the best texture.
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