Chipotle Chicken Rice Bowl: A Bold, Flavourful Meal in a Bowl
Bring the smoky, spicy flavours of chipotle right to your table with our Chipotle Chicken Rice Bowl. This hearty and satisfying dish combines tender, seasoned chicken with fluffy rice, black beans, fresh veggies, and a touch of zesty lime. Perfect for lunch or dinner, this bowl is a balanced, flavour-packed meal that’s sure to please anyone craving a taste of Mexican-inspired cuisine.
With the Instant Pot, preparing this dish is quick and effortless. The chicken is cooked with smoky chipotle seasoning, allowing the spices to infuse deeply for a tender, flavourful result. Paired with rice and beans for added protein and fibre, the bowl is topped with vibrant ingredients like avocado, tomatoes, and a sprinkle of fresh coriander. A squeeze of lime ties everything together, adding a refreshing brightness to balance the spice.
The Chipotle Chicken Rice Bowl is versatile and easy to customise, whether you prefer extra toppings like shredded cheese, sour cream, or a dash of hot sauce for added heat. This one-bowl wonder brings the bold taste of chipotle to your kitchen, offering a wholesome and satisfying meal that’s both nutritious and delicious.
Prep Time:
10 minutes
Cook Time:
7 minutes
Servings:
4 to 6
Ingredients
- 1 large red onion
- 1 lime
- 3 cloves garlic
- 1 tbsp chipotle paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tin black beans (400g)
- 2 chicken breasts
- ¾ cup chicken or vegetable stock
- 1 bunch (30g) fresh coriander, chopped (divided for garnishing and mixing)
- 1 avocado, diced
For the Quinoa and Rice:
- ½ cup quinoa
- ½ cup basmati rice
- 1 cup water
- Large pinch of salt
To Serve:
- Fresh coriander or parsley
- Lime wedges
- Pickled jalapenos
- Pickled red onions (prepared as described)
Instructions
- Peel the red onion and cut it in half. Thinly slice one half and place it in a bowl. Squeeze the juice of one lime over the sliced onion, add a pinch of salt and pepper, toss to combine, and set aside for a quick pickle.
- Roughly dice the other half of the red onion and set aside.
- Set your Instant Pot to sauté on low-medium heat. Add a drizzle of oil, then add the diced red onion and thinly sliced garlic. Sauté until softened, about 3-4 minutes. If the onions start to brown, reduce the heat.
- Stir in the chipotle paste, ground cumin, and paprika. Sauté for 30 seconds to 1 minute to release the flavours.
- Rinse the black beans then add to the Instant Pot with the chicken breasts, and the vegetable or chicken stock. Stir to combine, then cancel the sauté function.
- Place a short-legged trivet into the Instant Pot, or rest the provided steamer rack on top of the chicken breasts.
- In a stainless steel heatproof bowl that fits into your Instant Pot, add the quinoa, basmati rice, and cold water (if using a glass bowl, you will need to use boiling water). Season the water with a large pinch of salt.
- Place the bowl on top of the trivet/steamer rack inside the Instant Pot. If using the steamer rack on top of the chicken breasts, be sure the bowl isn’t able to fall off easily while cooking.
- Secure the Instant Pot lid and set it to pressure cook for 3 minutes. Once the cooking time is up, allow the Instant Pot to naturally release pressure for 6 minutes, then manually release any remaining pressure.
- Once the pressure has been released, carefully remove the lid. Check the rice- it should be cooked through and fluffy. Fluff the quinoa and rice, mixing in 1/3 of the chopped coriander.
- Shred the chicken breasts into the black bean and chipotle mixture using two forks. Stir in another ⅓ of the coriander.
- Serve the shredded chicken mixture over the quinoa and rice. Top with your quick-pickled red onions, diced avocado, and garnish with additional fresh coriander. Add lime wedges and pickled jalapenos as desired.
Notes:
Quinoa and Rice Mix: Combining quinoa with basmati rice increases the protein and nutrient density while still delivering the familiar taste of rice. Quinoa adds extra protein, making the dish more balanced and filling.
Protein-Rich Meal: The combination of chicken and black beans provides a good mix of lean animal protein and plant-based protein, along with plenty of fiber. This recipe stretches 2 chicken breasts to easily feed 4 to 6 people.
This updated recipe is designed to be both delicious and nutritious, making the most of your Instant Pot to create a satisfying meal that’s perfect for any day of the week!