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Mexican Chicken Bowls with Rice, Beans, and Queso Fresco

Recipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

  • People

    Serves 4 to 6

  • Grilling Time

    8 to 12 mins

  • Prep Time

    20 mins

Ingredients
Instructions

the Ingredients

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Marinade

  • Completed step 2 canned chipotle chiles in adobo sauce, minced
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 1 tablespoon pure ground ancho chile
  • Completed step 1 tablespoon minced garlic
  • Completed step 2 teaspoons ground cumin
  • Completed step 1 teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 3 boneless, skinless chicken breast halves, each about 6 ounces

Rice

  • Completed step 1½ cup long-grain white rice
  • Completed step 3 cups low-sodium chicken broth
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ cup finely chopped fresh cilantro leaves
  • Completed step 2 tablespoons fresh lime juice
 
  • Completed step 2 ripe Hass avocados, cut into ½-inch dice
  • Completed step 2 medium tomatoes, cut into ½-inch dice
  • Completed step ½ cup finely chopped red onion, rinsed in a sieve under cold water
  • Completed step 1 can (15 ounces) pinto beans, rinsed
  • Completed step 1 cup crumbled queso fresco
  • Completed step 2 limes, cut into wedges
  • Completed step 1 bag (12 ounces) tortilla chips

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, and refrigerate while you prepare the rice.
  • In a medium saucepan over medium heat on the stove, bring the rice, broth, and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from the heat and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.
  • While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F).
    While the rice is cooking, prepare the grill for direct cooking over medium heat (400°F).
  • Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into bite-sized chunks.
    Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first,overdirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into bite-sized chunks.
    Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first,overmedium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into bite-sized chunks.
  • Divide the rice evenly between individual bowls. Top the rice with equal amounts of chicken, avocado, tomato, onion, beans, and queso fresco. Serve with lime wedges and tortilla chips.

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