Quick and Easy Mexican Rice Bowls for Fall

These Mexican Rice Bowls are loaded with simple ingredients, but tons of flavor! They’re healthy, featuring plenty of fall vegetables that pair well with your favorite Mexican flavors. Learn how quick this chicken bowl recipe is to prepare and how you can customize this easy fall recipe according to your personal preferences!

Click HERE to save this recipe for Fall Mexican Rice Bowls to Pinterest!

This post was originally a sponsored conversation with Bush Beans. I was been compensated for my time creating this recipe for Fall Mexican Rice Bowls, however all of the contained opinions are my own.

Creating this Mexican Rice Bowl Recipe

These Fall Mexican Rice Bowls are an easy recipe that I put together a few weeks ago.

I was chatting with Chef Connie Guttersen about putting together a new, simple family meal idea. Connie challenged me to create a recipe that aimed for simple, easy, and everyday.

She suggested that I develop a recipe that contained 2 varieties of beans, plus at least 2 vegetables and 1 grain for a nutritionally dense recipe. I should plan to use ingredients that could be found at any common, non-specialty grocery store. And, of course, it shouldn’t take too long to prepare.

I am a fan of simple and easy. Although I wanted my recipe to be everyday enough that it was accessible to readers, I didn’t want it to taste ordinary and everyday.

Mexican Rice Bowls for Fall

I chose to work on a Mexican Rice Bowl that could easily be adapted depending on what vegetables were on hand and in season.

Because we are in the middle of fall and merging into winter, I wanted to feature fall seasonal vegetables to create a Fall Mexican Rice Bowl.

That called for sweet potatoes and kale. Kale and sweet potatoes offer bright appealing colors and interest while also providing a diverse nutritional palate.

They also paired really well with kidney and black beans and the Mexican flavors of cumin and chili.

Click HERE to save this recipe for Fall Mexican Rice Bowls to Pinterest!

Ingredients in this Recipe for Mexican Rice Bowls

I find that when I use seasonal, fresh vegetables I can really let the flavors of those vegetables shine. You don’t have to do a lot to make in season produce taste great.

• Boneless, Skinless Chicken Breasts
• Basmati Rice
• Salsa
• Red Onion or Yellow Onion
• Sweet Potatoes
• Cumin
• Chili Powder
• Kale
• Kidney Beans
• Black Beans
• Fresh Cilantro
• Salt and Pepper

Garnish and Topping Ideas:

• Lime Wedges
• Sliced Green Onion
• Pico de Gallo
• Cut Avocado Slices
• Salsa or Hot Sauce
• Dollop of Sour Cream
• Creamy Cilantro Lime Dressing
• Squeeze of Fresh Lime Juice
• Shredded Mexican Cheese or Pepper Jack Cheese

For the complete ingredient list and detailed instructions to make this easy weeknight dinner, scroll to the bottom of this post for the FREE printable recipe card.

Ingredient FAQs:

What is the Best Kind of Rice to Use for Mexican Rice Bowls

Honestly, use whatever rice you like best! My favorite kind of rice to use is Basmati, but regular white rice or brown rice would also work. You could also use Cilantro Lime Rice if you have a favorite recipe.

Substitutes for Rice in this Mexican Rice Bowl Recipe

Don’t have rice or don’t include that in your dietary plans? Try quinoa instead! We especially love this Roasted Poblano Cilantro Quinoa! Quinoa is a great way to get extra protein in your diet.

Do I Have to Use Chicken in Mexican Rice Bowls?

No! You can make this a vegetarian meal by replacing the chicken with extra beans (try pinto beans for 3 different varieties of beans), sautéed mushrooms, or Mexican seasoned plant-based meat crumbles.

If you prefer pork, you could try this recipe for Slow Cooker Southwestern Pulled Pork instead of chicken.

What Other Ingredients Can I Add?

You can easily swap out your fresh veggies according to season or personal preference. Other great vegetable additions or substitutions include

• Green Bell Pepper or Red Bell Peppers
• Sliced Mushrooms
• Diced Butternut Squash
• Spinach
• Grilled Sweet Corn
• Chopped Tomato

If you like extra heat, try including fire roasted green chiles, jalapeños, or minced chipotle peppers in adobo sauce in the rice or vegetable mixture.

How to Make Fall Mexican Rice Bowls

Here’s a quick overview of how this recipe is made:

First, cook the rice with the water and salsa. Then, while the rice cooks, heat oil in a large sauté pan, such as a cast iron skillet.

After that, add the chicken and seasonings for the chicken. Cook through until chicken is done. Set chicken aside in a serving bowl.

Next, add more oil the large pan and sauté the onion. Then, add the sweet potato and spices. Cook until the sweet potatoes are tender. Next, add the chopped kale and cook until wilted. After that, stir in the drained beans.

When the rice is done, stir it in to the vegetable mixture until evenly combined. Serve the rice mixture in bowls topped with the Mexican chicken and your favorite toppings.

TIP: Try cooking the rice in the Instant Pot. Never done that before? The rice cooks up perfectly! Learn How to Cook Rice in the Instant Pot.

The above is simply a quick summary of this recipe for chicken burrito bowls. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Meal Prep Tips for Mexican Rice Bowls

Make a Plan: We’ve all been there. Dangerously near 5:00 pm. No plan. Minimal groceries on hand. Panic sets in. I do this far more than I care to admit (although sometimes that panic allows me to create something truly delicious, it is stressful).

Planning and shopping ahead make weeknight meals come together easily. And this Fall Mexican Rice Bowls is something you can easily add to your plan.

Prepare in Advance: Any chopping, slicing, or dicing that can be done in advance during less busy periods of the day will save you time during the dinner rush. In this meal, kale can be pre-chopped and the sweet potatoes can be peeled and diced ahead of time.

Cook Once, Eat Twice: Connie shared some great words of advice for all busy parents out there. She said “As far as busy night… one concept which works for me, is the cook once, eat twice.”

My Crock Pot Shredded Mexican Chicken would be perfect to prepare ahead of time to add on top of these Fall Mexican Rice Bowls. Cook extra meat and plan to use the chicken in another recipe the same week.

How to Store Leftovers

If you have leftovers of this recipe, it should be stored refrigerated in an airtight container. It is best eaten within 3-5 days.

Try this Mexican Rice Bowl Recipe!

Next time you’re looking for a unique burrito bowl recipe, give these Fall Mexican Rice Bowls a try! Did you love this fall take on Mexican food? Leave a comment below and give it a review for others to see what you thought of this great recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of these easy rice bowls with Mexican chicken!

More Easy Mexican Recipes:

Looking some more of my favorite favorite Mexican recipes? Check out some of these recipes, or browse the recipe index archives for even more great recipe ideas:

These Roasted Sweet Potato and Black Bean Tacos are a quick and easy vegetarian option for any Taco Tuesday Night or Cinco de Mayo Menu!

These Shredded Pork Tacos can be made using a slow cooker or an Instant Pot. Each person can customize their toppings for this pork taco recipe as they see fit!

You won’t miss the meat in these Vegetarian Fajitas. They’re made with bell peppers and mushrooms, and flavored with a homemade fajita marinade!

Crispy Black Bean Tacos recipe features spiced black beans with a crunchy cilantro lime slaw, crumbled cheese, and creamy chipotle lime taco sauce. Enjoy it all stuffed inside a crispy corn tortilla. 

These Veggie Quesadillas are filled with spinach, onion, mushroom, and pepper jack cheese for a tasty vegetarian quesadilla recipe! Serve this quesadilla recipe with guacamole and salsa for dipping.

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What are your favorite tips for simple, easy, and everyday meals?

I have been compensated for my time creating this recipe for Fall Mexican Rice Bowls, however all of the contained opinions are my own.