Mexican Chicken & Rice Bowls

with Creamy Guacamole & Tomato Salsa

25 MIN

4 Servings

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From the Test Kitchen

These satisfying bowls highlights a duo of bold Mexican-style ingredients, including the blend of traditional spices like ancho chile powder, smoked paprika, and cumin that flavors roasted carrots, and the smoky-sweet guajillo chile pepper sauce we’re pairing with tender bites of chicken.
15 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

22 oz Chicken Breast Strips
1 15.5-Oz Can Black Beans
1 cup Long Grain White Rice
¾ lb Carrots
½ lb Grape Tomatoes
1 Lime
¼ cup Sour Cream
½ cup Guacamole
1 oz Sliced Pickled Jalapeño Pepper
¾ cup Guajillo Chile Pepper Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the rice & beans

Meanwhile, drain and rinse the beans. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, drained beans, remaining spice blend, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Prepare the remaining ingredients & make the salsa

Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat.

5 Make the creamy guacamole & serve your dish

Meanwhile, in a bowl, combine the guacamole, sour cream, and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice and beans topped with the cooked chicken (including any sauce from the pan), salsa (discarding any liquid), roasted carrots, and creamy guacamole. Enjoy!