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Chicken Enchilada Brown Rice Bowl

Great for meal prepping lunch or an easy build-your-own dinner with the family. Rice bowls are a great way to get your daily mix of veggies, protein and delicious flavors!

10 minutes
20 minutes
30 minutes


  • 1 tablespoon olive oil
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • ½ medium red onion, sliced
  • 2 cooked chicken breasts, shredded or chopped
  • 1 cup LA VICTORIA® Red or Green Enchilada Sauce
  • 2 cups cooked brown rice
  • 1 (14-ounce) can black beans, rinsed and drained
  • 4 cups chopped fresh spinach
  • 1 avocado, sliced


  • Chopped fresh cilantro
  • Chopped tomato
  • Jalapeño slices


  1. In large skillet, heat oil over medium-high heat. Sauté peppers and onion until crisp tender. Remove from skillet. Add chicken and enchilada sauce and cook until heated through.
  2. Divide rice evenly among 4 serving bowls. Top with chicken mixture, spinach, pepper mixture and avocado. Garnish, if desired.