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Soup Recipes

Chicken Chili Rice Bowls


A restaurant-quality “bowl-style” meal is a 30-minute reality at home. Colorful, zesty chili with chicken, corn and black beans is served over cilantro rice and finished with your choice of toppings.

What You Need

Chicken Chili Rice Bowls


  1. COOK rice according to package directions, using chicken broth instead of water, if desired; set aside. Stir cilantro into rice before serving.
  2. HEAT oil in a large saucepan or Dutch oven over medium-high heat. Brown chicken 3 minutes on each side. Add diced tomatoes, tomato sauce, lime zest, lime juice, chili powder, cumin and cayenne; stir. Bring to a boil; reduce heat to medium and simmer 10 minutes or until chicken is no longer pink inside.
  3. REMOVE chicken breasts to a cutting board, letting sauce simmer another 5 minutes. Meanwhile, chop or shred chicken; return to saucepan and add corn and beans. Cook until heated through and chili is slightly thickened. Season to taste with salt and pepper, if desired. Serve chili over rice with toppings, as desired.

To make Mole Chili & Rice Bowls, prepare as directed except omit lime zest and juice, stir in 2 Tbsp. peanut butter, 2 tsp. unsweetened cocoa powder and 1 1/2 tsp. brown sugar with tomatoes in Step 2.

Cooking time (duration)

Prep: 5 min, Total: 30 min

Number of servings (yield)

6 servings



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