Mexi-Bowl by Maggie

Maggie ^O^


There are chicken bowls all over the place and while they are quite tasty we thought there needed to be a Mexi - Bowl. So we set out to make one and this was the result.

It's actually very tasty and while this recipe is for 2 it's a very generous 2 servings.


☆☆☆☆☆ 0 votes

2 very generously
Stove Top


  • 1
    boneless and skinless chicken breast - do not cut
  • 1 c
    salsa or picante sauce - your choice of heat strength
  • 1/2 c
    pinto beans, drained and rinsed
  • 1/2 c
    corn - fresh if you have it
  • 1/4 c
    diced green chilies - whatever heat you desire
  • 1/2 c
    cooked white rice
  • 1/2 c
    salsa or picante sauce- strength of your choice
  • 1/4 c
    water or chicken broth
  • 1/4 c
    shredded cheddar cheese
  • 1/4 c
    shredded pepper jack cheese
  • 4
    black olives - sliced
  • 2
    scallions chopped
  • 1/2 c
    chopped tomatoes
  • ·
    sour cream
  • ·
    tortilla chips - plain or nacho cheese
  • ·
    small flour tortilla

How to Make Mexi-Bowl by Maggie


  1. Leave the chicken breast whole.

    To cook the chicken you can do it 1 of 2 ways.

    You can put it into a slow cooker and top it with the salsa and let it cook on low while you are at work.

    Or you can put the chicken into a pot, add the salsa and simmer until the chicken is done - about 20 minutes or so.
  2. When the chicken is cooked, remove from heat and the cooking liquid and allow it to cool.

    Once it is cool enough to handle, shred or tear it and set it aside.
  3. Stir shredded chicken, beans, corn, salsa, green chiles and cooked rice together in small pan.

    Add salsa or picante sauce and stir. Slowly warm adding water or chicken stock if needed.

    The end product should have liquid in the bottom.
  4. When the chicken mixture is warmed up, spoon into bowls and sprinkle with shredded cheese, chopped tomato and scallions.
  5. Serve with a small dollop of sour cream, salsa and a flour tortilla or a few tortilla chips if desired.

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