Chicken Chipotle Bowls with Cilantro Lime Rice

These chicken chipotle bowls are packed with smoky, bold flavor and served over bright, zesty cilantro lime rice. This easy dinner brings together tender chipotle chicken and fluffy rice for a meal that feels restaurant-worthy but is simple enough for weeknights.

This recipe stars U.S.-grown long grain rice and comes to us from our friend @gicellexx in partnership with thefeedfeed and USA Rice.

  • Servings
    4
  • Prep Time
    20 mins
  • Cook Time
    30 mins
  • Total Time
    50 mins

Ingredients

For the Chicken

  • ½ can chipotle peppers in adobo
  • 2 garlic cloves
  • Juice of 1 lime
  • Freshly ground black pepper, to taste
  • ½ cup water
  • 2 lbs chicken breast
  • 1 tbsp olive oil
  • Chicken seasoning, to taste

For the Cilantro Lime Rice

  • 2 tbsp chicken bouillon
  • 1 tbsp unsalted butter
  • 2 tbsp neutral oil
  • 2 cups U.S.-grown long-grain rice
  • 1 tsp minced garlic
  • 4 cups water
  • Juice of 1 lime
  • Chopped fresh cilantro, to taste

Optional, for Serving

  • Pico de gallo
  • Corn
  • Avocado

Directions

  • In a blender, combine the chipotle peppers, garlic, lime juice, water, and black pepper. Blend until smooth.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken and season to taste with chicken seasoning. Pour the chipotle sauce over the chicken and cook for 15 to 20 minutes, turning as needed, until the chicken is cooked through and tender.
  • While the chicken cooks, heat the oil in a medium pot over medium heat. Add the U.S.-grown long-grain rice and cook, stirring, until lightly toasted and slightly golden. Add the garlic and cook for 30 seconds more.
  • Add the water and chicken bouillon to the rice and stir well. Bring to a boil, then cover and reduce the heat to low. Cook for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed.
  • Fluff the rice with a fork, then stir in the butter, lime juice, and chopped cilantro.
  • Slice or shred the chicken. Divide the cilantro lime rice among bowls, then top with the chicken and any desired toppings like pico de gallo, corn, and avocado.