Cheesy Rice Enchilada Bowl
25 Minutes
Mexican Fusion
Serves: 2
This Cheesy Rice Enchilada Bowl is a vibrant, flavor-packed meal that captures the heart of Tex-Mex cuisine.
Featuring Authentic Royal® White Queso & Jalapeño Ready-to-Heat Rice, it’s layered with spiced chicken, roasted poblanos, charred corn, and chipotle-lime crema — delivering bold flavors and easy weeknight convenience.
Perfect for when you crave a cheesy, satisfying bowl with a kick of jalapeño heat and a touch of fiesta flair.
Ingredients
- Royal White Queso & Jalapeño, 1 pouch
- Ground chicken, 8 oz
- Cayenne powder, 1 tsp
- Ground cumin, 1/2 tsp
- Smoked paprika, 1/2 tsp
- Garlic powder, 1/4 tsp
- Onion powder, 1/4 tsp
- Salt, to taste
- Black pepper, to taste
- Poblano pepper, 1, roasted, peeled, sliced into strips
- Neural Oil, 2 tsp
- Cherry tomatoes, 1 cup, halved
- Corn kernels, 1 cup, fresh or frozen
- Red onion, ½, thinly sliced
- Jalapeño, 1, thinly sliced into rounds
- Queso fresco, ¼ cup, crumbled (sub: cotija or shredded pepper jack)
- Tortilla chips, handful, lightly crushed
- Fresh cilantro, ¼ cup, chopped
- Lime wedges, for serving
Chipotle-Lime Crema
- Sour cream or Greek yogurt, ½ cup
- Chipotle in adobo, 1 Tbsp, minced
- Lime juice, 1 Tbsp
- Salt, pinch
Preparation
- Heat a skillet over medium heat. Cook ground chicken until browned, about 6–7 minutes. Season with chili powder, cumin, smoked paprika, and salt to taste.
- Roast poblano over open flame or under broiler until charred. Peel skin, slice into strips.
- In the same skillet, add the oil and quickly blister cherry tomatoes and corn until lightly charred.
- Heat Royal Ready-to-Heat White Queso & Jalapeño Rice according to package instructions.
- In a small bowl, mix sour cream, chipotle, lime juice, and salt for the crema. Transfer to a squeeze bottle for easy serving.
- Assemble bowls: Divide rice between bowls. Top with ground chicken, poblano strips, corn, and tomatoes. Garnish with red onion, jalapeño slices, queso fresco, tortilla chips, and cilantro. Serve with chipotle-lime crema and lime wedges.
