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Chicken Chili Rice Bowls

Disclosure: This is a sponsored post. I am a Food Lion blogger, and I joined their blogger program because we share the same mission–to help you feed your family for less. 

Food Lion wants to help you get dinner on the table quick & easy. Their latest Dish it Up! promotion is fantastic–through January 20th, when you buy $10 of fresh chicken, you get corn, tomatoes, rice and tomato sauce for FREE, to help you make an easy meal. We tried these Chicken Chili Rice Bowls, and it took less than 30 minutes to cook.

Chicken Chili Rice Bowls | MoneywiseMoms

You can head over to Food Lion and get the recipe, but I've also posted it below. While you're there, you'll find other Dish it Up! weeknight dinners to help you get dinner done fast.

Chicken Chili Rice Bowls | MoneywiseMoms
Yield: 6 servings

Chicken Chili Rice Bowls

Chicken Chili Rice Bowls
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 uncooked long grain white rice
  • 1 Tbsp olive oil
  • 1 lb. boneless, skinless chicken breasts, halved
  • 2 (14.5 oz) cans No Salt Added Diced Tomatoes
  • 1/2 (28oz) can Tomato Sauce
  • zest of 1 lime
  • juice of 1 lime
  • 2-3 tsp chili powder, to taste
  • 1 tsp cumin
  • 1/8 tsp cayenne pepper, to taste
  • 1 (15.25oz) can Whole Kernel Corn, drained
  • 1 (15oz) can black beans, rinsed and drained

Instructions

  • Cook rice according to package directions, using chicken broth instead of water, if desired. Set aside.
  • Meanwhile, heat oil in large saucepan or Dutch oven, over medium-high heat. Brown chicken 3 minutes on each side. Add diced tomatoes, tomato sauce, lime zest, lime juice, chili powder, cumin, and cayenne; stir.
  • Bring to a boil; reduce heat to medium and simmer for 10 minutes or until chicken is no longer pink inside.
  • Remove chicken breasts to a cutting board, letting sauce simmer another 10 minutes. Meanwhile, chop or shred chicken, then return to saucepan and add corn and beans.
  • Cook until heated through and chili is slightly thickened. Season to taste with salt and pepper, if desired. Serve chili over rice.
  • Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 267Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 64mgSodium: 242mgCarbohydrates: 25gFiber: 6gSugar: 4gProtein: 29g

    Serve with extra toppings like sour cream, shredded cheddar cheese, chopped green onions, diced avocado or lime wedges. The leftovers (if you have any) taste great the next day for lunch!

    Giveaway Time

    Food Lion wants to help you Dish it Up! and get dinner on the table for your family. Two lucky MoneywiseMoms readers will each win a $50 Food Lion Gift Card. If you're reading in an email subscription or feed, please click over to the post so you can use the Rafflecopter entry form. Good luck!

    This giveaway ends at 11:59pm ET on Friday, January 30th. Each winner will have 48 hours to reply back to their prize email from me, otherwise, I will have to choose alternate winners.

    Chicken Chili Rice Bowls | MoneywiseMoms
    .

    Katy

    Thursday 12th of February 2015

    This is a great recipe. I make a lot of different kinds of chicken and rice bowls, I look forward to trying this one.

    Michelle Tucker

    Friday 30th of January 2015

    Macaroni and cheese and hamburger, usually. Hehe. It's easy and the hubby likes it.

    Lisa Stover

    Friday 30th of January 2015

    Breakfast for dinner :)

    Deborah W.

    Thursday 29th of January 2015

    I love tacos or chicken thai lettuce wraps.

    lisa

    Thursday 29th of January 2015

    I'm happy with a burger and fries. My husband grills outdoors so there is very little cleanup involved.

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