Comida Latina, Mains, Recipes

Smoky Chile Relleno Rice Bowl with Chicken

March 3, 2017
Smoky Chile Relleno Rice Bowl with Chicken Recipe

This post has been sponsored by Wish-Bone and Tyson. All thoughts and opinions are my own.

Smoky Chile Relleno Rice Bowl with Chicken Recipe

On Monday I found myself smack-dab in the Hispanic food aisle at Kroger and picked up a few things to fill out a rice bowl. As I’ve pointed out before rice is my everyday-cooking savior. A rice bowl full of goodies is just the type of meal that is perfect for our house. Rice bowls allow for variation by letting the kids pick and choose which ingredients they want in their bowls, and I still only have to cook one dinner.

Smoky Chile Relleno Rice Bowl with Chicken Recipe

A Rice Bowl Full of Goodies

In an ideal world I would make dinner from an actual recipe I want to try every night. The reality is most evenings I want to spend about 10 minutes in the kitchen and I don’t think I’m alone in this sentiment. That’s what I love about this rice bowl idea, it includes a mixture of home-cooked ingredients like charred peppers and freshly steamed grains with high-quality store bought ingredients like Tyson Applewood Smoked Chicken Strips and Wish-Bone EVOO Garlic and Basil salad dressing.

Smoky Chile Relleno Rice Bowl with Chicken Recipe

Add Some Homemade Tortilla Strips

I am huge texture junkie when it comes to my meals so of course I had to add plenty of crunch to this bowl. There is a crisp salad element from crunchy baby Romaine leaves and the perfect amount of snap from a few baked corn tortilla strips. I think I’ve professed my love for TortillaLand tortillas before but if you haven’t tried them, you should. They might be a little hard to find because unlike typical store-bought tortillas, TortillaLand tortillas are uncooked, which means they have to stay refrigerated (I found mine in the refrigerator section of the Hispanic food aisle at Kroger).

Smoky Chile Relleno Rice Bowl with Chicken Recipe

Like a Chile Relleno…. but Much Healthier

This rice bowl has all the flavors of a cheesy chile relleno but you know, much healthier. Combining quinoa with the rice adds essential amino acids to the mix, not to mention a burst of burgundy color if you use red quinoa like I did. Cooked and ready to go the Tyson smoked chicken is a super-convenient source of added protein. The fresh lettuce, tomato, and avocado are vitamin and mineral powerhouses. The Wish-Bone dressing is velvety and delicious and full of healthy fats from extra virgin olive oil.

Smoky Chile Relleno Rice Bowl with Chicken Recipe

If you have leftovers this rice bowl would also pack nicely for an office lunch. Am I seeing dinner plans forming for Sunday and lunch plans for Monday?

Smoky Chile Relleno Rice Bowl with Chicken Recipe

Smoky Chile Relleno Rice Bowl with Chicken
Prep time
Cook time
Total time
All the flavors of a cheesy chile relleno tucked into a powerhouse of a rice bowl with smoked chicken, charred chiles, queso fresco, and a quinoa-rice mix.
Serves: 4 servings
  • 1 cup uncooked jasmine rice
  • ½ cup uncooked quinoa (I used red quinoa)
  • 2 cups water
  • 1 large poblano pepper
  • 2 TortillaLand corn tortillas
  • 1 teaspoon vegetable oil
  • ⅓ cup Wish-Bone EVOO Garlic and Basil Dressing, plus about ¼-1/2 cup more for drizzling
  • 1 package Tyson Applewood Smoked Chicken Strips
  • ½ cup cherry tomatoes, halved
  • 1 small head baby romaine leaves, washed and dried
  • 2 ripe avocadoes, peeled, pitted, and sliced
  • ½ cup queso fresco or feta cheese
  1. Heat broiler to high.
  2. Combine rice and quinoa in a fine mesh strainer and rinse with cold water until water runs clear. Transfer to a medium saucepan add water and a pinch of salt and bring to a boil over medium-high heat.
  3. Reduce heat to a low simmer, cover and cook undisturbed for 10 minutes. Remove from heat and let sit, covered for 10 more minutes. Fluff with a fork and set aside.
  4. Place poblano pepper on a baking sheet and broil until skin is charred and blackened on all sides, turning frequently, about 5-8 minutes. This can also be done over a gas flame.
  5. Put oven on bake and heat oven to 400°F. Transfer pepper to a heatproof bowl and cover with plastic wrap. Let sit until cool enough to handle, about 5-10 minutes. Once cool, remove all the blackened skin, the stem, and any seeds. Slice into thin strips.
  6. Cut tortillas into thin strips, place on a baking sheet, toss with oil and season with salt. Spread into a single layer on the baking sheet and bake until crispy, about 10-15 minutes.
  7. Toss rice and quinoa mixture with the ⅓ cup of Garlic and Basil dressing and divide rice among 4 bowls.
  8. Combine chicken, cherry tomatoes, and poblano strips then divide the chicken mixture evenly between the bowls.
  9. Divide Romaine lettuce, avocado, queso fresco, and tortilla strips between the bowls. Drizzle 1-2 tablespoon or so of dressing over everything and serve.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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  • grace March 6, 2017 at 9:08 am

    that bowl is absolutely full of goodies! what a great meal. 🙂

    • Kate Ramos
      Kate Ramos March 6, 2017 at 9:27 am

      Thank you Grace! It is really yummy! I hope you get a chance to give it a try. 🙂