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Chicken taco poblano rice bowls

The Best Chicken Taco Poblano Rice Bowls with Fresh Toppings

These Chicken Taco Poblano Rice Bowls are a flavorful, easy-to-make meal packed with juicy taco-seasoned chicken, roasted poblano peppers, and fluffy rice. Perfect for a quick weeknight dinner or meal prep!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 480 kcal

Ingredients
  

  • For the Chicken:
  • 2 boneless skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 packet taco seasoning or homemade
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • Juice of 1 lime
  • For the Poblano Rice:
  • 1 cup long-grain rice jasmine or basmati
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 poblano pepper roasted, peeled, and diced
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Toppings And Garnishes:
  • ½ cup black beans drained and rinsed
  • ½ cup corn kernels fresh, frozen, or canned
  • 1 avocado sliced
  • ¼ cup red onion diced
  • ¼ cup fresh cilantro chopped
  • ¼ cup crumbled queso fresco or shredded cheese
  • Sour cream or Greek yogurt for serving
  • Lime wedges for serving
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Instructions
 

  • Step 1: Roast the Poblano Pepper
  • Place the poblano pepper over an open flame (gas stove or broiler) and char until blackened.
  • Place in a bowl, cover with plastic wrap, and let steam for 5 minutes.
  • Peel off the skin, remove seeds, and dice.
  • Step 2: Cook the Rice
  • In a saucepan, melt butter over medium heat. Add the rice and toast for 2 minutes.
  • Pour in chicken broth, add cumin, salt, and pepper, and bring to a boil.
  • Reduce heat to low, cover, and simmer for 15 minutes.
  • Stir in the roasted poblano peppers and fluff with a fork.
  • Step 3: Cook the Chicken
  • Heat olive oil in a skillet over medium-high heat.
  • Add diced chicken, taco seasoning, garlic powder, paprika, and salt.
  • Cook for 6-8 minutes, stirring occasionally, until fully cooked.
  • Squeeze lime juice over the chicken before removing from heat.
  • Step 4: Assemble the Bowls
  • Divide the poblano rice among 4 bowls.
  • Top each bowl with cooked chicken, black beans, corn, avocado, red onion, cilantro, and cheese.
  • Add a dollop of sour cream and serve with lime wedges.

Notes

  • Spicier? Add diced jalapeños or hot sauce to the bowl.
  • Meal Prep Friendly! Store in airtight containers for up to 4 days (add avocado fresh before eating).
  • Swap It Up: Use cauliflower rice for a low-carb version!

Nutrition

Calories: 480kcalCarbohydrates: 50gProtein: 35gFat: 15g