Looking for a delicious and satisfying meal that’s bursting with flavor? Dive into our Poblano Black Bean Rice and Chicken Bowl—a vibrant Mexican-inspired dish that’s as colorful as it is nutritious! With tender chicken, hearty black beans, and the smoky sweetness of poblano peppers, this recipe is sure to become a family favorite. Best of all, it’s quick to prepare, taking just 40 minutes from start to finish! Get ready to impress your taste buds and elevate your dinner game with this mouthwatering bowl of goodness!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 2 cups chicken broth
- 1 can black beans, drained
- 2 poblano peppers, diced
- 2 chicken breasts, cooked and shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Rinse brown rice thoroughly under cold water until water runs clear. This helps remove excess starch and prevents rice from becoming sticky.
- In a medium saucepan, combine brown rice with chicken broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for approximately 35-40 minutes or until rice is tender and liquid is absorbed.
- While rice is cooking, prepare poblano peppers by washing, removing seeds, and dicing into small, uniform pieces. This ensures even cooking and distribution of flavor.
- If chicken breasts are not pre-cooked, season with salt, pepper, cumin, and chili powder. Grill, bake, or pan-sear until internal temperature reaches 165°F (74°C). Once cooled, shred chicken using two forks.
- Drain and rinse black beans to remove excess sodium. Set aside.
- In a large skillet, sauté diced poblano peppers over medium heat until slightly softened and edges begin to brown, approximately 3-4 minutes.
- Once rice is cooked, fluff with a fork and gently fold in black beans, shredded chicken, and sautéed poblano peppers. Mix thoroughly to combine all ingredients.
- Season the entire mixture with additional cumin, chili powder, salt, and pepper to taste. Stir well to distribute seasonings evenly.
- Divide the rice and chicken mixture into four serving bowls. Garnish generously with fresh chopped cilantro.
- Serve immediately while hot, optionally with additional toppings like sour cream, salsa, or sliced avocado.
Tips
- Perfectly Cooked Rice: Rinse your brown rice thoroughly before cooking to remove excess starch. This simple step ensures your rice turns out fluffy and not sticky.
- Flavorful Chicken: If you’re starting with raw chicken, don’t skimp on seasoning! The combination of cumin and chili powder adds depth to the flavor, so make sure to coat the chicken well before cooking.
- Sautéing Peppers: When sautéing the diced poblano peppers, aim for a slight char to enhance their natural sweetness. This will add an extra layer of flavor to your dish.
- Mixing Ingredients: After fluffing the rice, gently fold in the black beans, shredded chicken, and sautéed peppers. This helps maintain the texture of the rice and ensures an even distribution of flavors.
- Garnish Generously: Fresh cilantro adds a burst of freshness to your bowl, but feel free to get creative with additional toppings like sour cream, salsa, or sliced avocado for added richness.
- Meal Prep Friendly: This dish is perfect for meal prepping! Make a larger batch and store individual portions in the fridge for quick and healthy lunches throughout the week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 30g
Fat: 10g
Saturated Fat: g
Cholesterol: 75mg
