This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

Mexican ground chicken and rice bowls are going to quickly become your new favorite weeknight meal. These bowls are packed with protein and flavor and are simple to meal prep or whip up any night of the week. I partnered with my friends at Tony Chachere’s to create these bowls using their Spanish Rice Dinner Mix that creates the perfect base for the ground chicken and toppings. These Mexican ground chicken and rice bowls are a family-friendly meal that you will want on your regular dinner rotation.

I like to use ground chicken here, but you could easily swap out the chicken for turkey or beef if you prefer. I season it up with some spices while the Tony Chachere’s Spanish Rice Mix cooks up and prep all of my toppings at the same time. The meat and rice could definitely be meal prepped ahead of time and stored in the refrigerator and then simply prep any fresh toppings right before serving.

Things to Prep in Advance:

• Cook the ground chicken.

• Cook the Spanish rice.

• Chop fresh veggies and store into airtight containers.

Substitutions and Add-Ins:

• Swap ground chicken for turkey or beef.

• Swap black beans for pinto or charro beans.

• Swap fresh corn for can or frozen corn.

• Swap plain avocado for guacamole.

• Add in cheese like Monterey Jack or Cojita.

• Add pico de gallo.

These Mexican ground chicken and rice bowls are so versatile and delicious. They are so great for busy evenings when you need to get a nourishing meal on the table fast.

Ingredients:

• 1 Lb. Ground Chicken

• 1 Tbsp. Chili Powder

• 1 Tsp. Paprika

• 1 Tsp. Cumin

• 1 Tsp. Tony Chachere’s Original Creole Seasoning

• 1 Can of Black beans, drained and rinsed

• 2 Ears of Fresh Corn

• Red Onion

• 1 Avocado

• Sour Cream

• Salsa

• Cilantro

• Jalapeños 

• 1 Box Tony Chachere’s Spanish Rice Mix + 10 Oz Petite Tomatoes with Chiles (drained)

• 1 Tbsp. Avocado Oil

Note: Feel free to add Monterey Jack or Cojita Cheese to your bowl.

Directions:

• Make Tony Chachere’s Spanish Rice mix according to package directions and set aside.

• While the rice cooks, heat a skillet over medium heat and add oil and chicken.

• Season the chicken with chili powder, paprika, cumin, and Tony Chachere’s Original Creole Seasoning and sauce until cooked through.

• Serve the cooked chicken over the Spanish rice and top with black beans, corn, onion, avocado, sour cream, salsa, cilantro, and jalapeños.

• Serve immediately or meal prep and store in the refrigerator.

Don’t these Mexican ground chicken and rice bowls look so good? I can’t wait for you to give them a try for yourself!