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By Jane Kathleen
One-Pan Chicken Mexican Rice Bowl
5 steps
Prep:5minCook:10min
I like recipes with minimal ingredients, minimum dishes and somewhat healthy. Loosely in keeping with the principals of the Mediterranean diet where possible
Updated at: Wed, 23 Apr 2025 07:35:42 GMT
Nutrition balance score
Good
Glycemic Index
79
High
Glycemic Load
49
High
Nutrition per serving
Calories435.2 kcal (22%)
Total Fat11.3 g (16%)
Carbs59.4 g (23%)
Sugars0.6 g (1%)
Protein21.5 g (43%)
Sodium604.2 mg (30%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 ½ cupschicken
cooked, shredded or chopped
1 packetinstant rice
Mexican flavour
1 cupcauliflower rice
fresh or frozen
1 cupfrozen veg
corn, capsicum mix is ideal
2 tablespoonsMexican seasoning blend
½ cupColby cheese
grated, or Edam
Optional toppings
Instructions
Step 1
Heat a large non-stick pan over medium heat with a little oil or butter.
Step 2
Add the chicken, frozen veg, and cauliflower rice. Cook for 3–5 minutes until heated through and starting to brown slightly.
Step 3
Stir in the Mexican rice and a splash of water or a spoon of salsa if it looks dry. Add seasoning and incorporate.
Step 4
Once everything’s hot and well combined, sprinkle cheese on top, turn heat to low, and cover for 1–2 minutes until melty.
Step 5
Serve as-is or top with a dollop of yoghurt, sliced avocado, or a squeeze of lime if you have it.
Notes
1 liked
0 disliked
Crispy
Delicious
Easy
Makes leftovers
Moist
