Taqueria Chicken Bowls
with Brown Rice, Corn Esquites, Sour Cream, Hot Sauce & Cilantro
- Milk
- Eggs
Imagine going to your local taqueria and filling up a bowl with a bit of each of your favorite fillings and sides. Dinner bliss? Our chefs thought so—which is why they dreamed up this genius dinner. You get steamy brown rice, spiced chicken, cheese, sour cream, and (of course) hot sauce. To top it all off (no pun intended), there’s even one of our favorite Mexican street foods, esquites—a mix of charred corn kernels, mayonnaise, lime juice, chili powder, and cheese. You really can have it all!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Chicken Stock Concentrate
1.25 cup
Brown Rice
1 teaspoon
Chili Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Lime
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine brown rice, 1¾ cups water (3½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20-25 minutes. Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Quarter lime. • In a large bowl, combine mayonnaise, half the chili powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.
• Drain corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat. Transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add chicken*, Southwest Spice Blend, remaining chili powder, and a big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup water for 4 servings). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat.
• While chicken cooks, stir half the Monterey Jack (save the rest for serving) into bowl with corn mixture. Taste and season with salt, pepper, and a squeeze of lime juice if desired.
• Fluff rice with a fork and season with salt and pepper. • Divide rice between bowls and top with chicken, esquites, and remaining Monterey Jack. Dollop with sour cream and drizzle with hot sauce to taste. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, spicy taste, though some found it too hot; adjusting spice levels to preference is recommended.
- Ease of prep: Quick and easy to make, with several mentioning it's great for weeknight dinners or lunches 🍲.
- Suggestions: Consider adding fresh toppings like pico de gallo, avocado, or tortilla strips for extra texture and flavor.
- Portions: Some felt rice portions were small; others found it filling enough for leftovers or to split into three servings.
- Corn: The esquites (Mexican street corn) was a standout favorite, adding a delicious and unique element to the dish 🌽.
Reviews from our home cooks
Due to rice being sticky when cooked (sometimes rice is "difficult") mixed the corn mixture in with the cooked rice. Then added the chicken mixture to the rice pot. Complete stirring together helped gather as much sticky rice up from pot. Added the hot sauce to give more flavor, as the corn-mayo-spice-lime mix was too bland. Sour cream may also have cut spices too much. So very good to have the hot sauce to add flavor back to the dish.
The taqueria chicken bowl is easy to make & packs a lot of flavor.
Great elements! Loved the addition of the esquites versus just plain corn - made a simple dish more complex in flavor. It was interesting yet delicious in rice bowl form
Our whole family loved these! Easy to make & flavor was fantastic. We ordered the chicken in our Taqueria Bowls.
Yay for brown rice! I'd like to see more recipes with brown rice whether bowls or rice on the side. The corn esquites was definitely a good element of the meal.
Might be my favorite Hello Fresh meal. It's either this or the chicken shoyu ramen. These bowls are just killer! The corn esquites is delicious on its own.
Yum! The corn was delicious and easy! And really elevated the regular chicken and rice bowl. Also delicious wrapped in a tortilla with some lettuce
I loved this recipe!! The corn esquites were an amazing touch - so tasty and filling and easy to make!! One of my favorites now
We enjoyed the Taqueria Chicken Bowls but the recipe is a bit deceiving because it took much longer than 20 minutes. We will definitely reorder it but I'll know to allow myself more time to make it.
Spices line up well, flavorful but not overpowering. Cheese and sour cream holds the rice and corn together just right. Chicken elevates it to hearty and satisfying
