Mexican Chicken & Rice Bowl

  • 10min prep
  • 10min cook
  • 4 Servings


  • ⅓ cup (80ml) olive oil

  • 2 teaspoons smoked paprika

  • 4 chicken thigh fillets

  • 450g pkt microwavable brown rice

  • ⅓ cup (85g) Mexican tomato salsa

  • 400g can red kidney beans, rinsed, drained

  • 400g can corn kernels, rinsed, drained

  • 1 avocado, peeled, stoned, coarsely chopped

  • 2 iceberg lettuce leaves, shredded

  • 1 tomato, coarsely chopped

  • ¼ cup (60ml) lime juice

  • Sour cream, to serve

  • Coriander leaves, to serve


  • Combine half the oil and half the paprika in a large bowl. Add the chicken and turn to coat. Heat a greased barbecue grill or chargrill on high. Cook the chicken for 5 mins each side or until charred and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.

  • Meanwhile, heat the rice following packet directions. Transfer to large heatproof bowl. Add the salsa and beans and stir to combine.

  • Divide the rice mixture, chicken, corn, avocado, lettuce and tomato among serving bowls. Combine the lime juice with the remaining oil and paprika in a small bowl. Drizzle over the chicken mixture in the bowls. Top with a dollop of sour cream and sprinkle with coriander leaves.