These easy Southwest Chicken and Rice Bowls are a flavorful and satisfying meal that comes together quickly. Seasoned chicken, vibrant vegetables, and fluffy rice are topped with your favorite Southwestern-inspired ingredients.
- Keyword Focus: Southwest Chicken Bowls, Easy Chicken Rice Bowl, Quick Dinner Recipe, Mexican Inspired Bowl.
Yields: 4 servings Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1 cup cooked rice (white or brown)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen or canned, drained)
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
- Optional toppings: shredded cheddar or Monterey Jack cheese, salsa, avocado or guacamole, sour cream or Greek yogurt, lime wedges.
Equipment:
- Large skillet
- Medium saucepan (if cooking rice)
- Bowls for serving
Instructions:
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and season with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, or until cooked through and lightly browned.
- Sauté Vegetables: Add the diced bell peppers and red onion to the skillet with the chicken. Cook for another 3-5 minutes, or until the vegetables are slightly tender-crisp. Stir in the black beans and corn and heat through.
- Prepare Rice: If you haven't already, cook the rice according to package directions.
- Assemble Bowls: Divide the cooked rice among four bowls. Top with the Southwest chicken and vegetable mixture.
- Garnish and Serve: Sprinkle with fresh cilantro and your favorite optional toppings like cheese, salsa, avocado, sour cream, and a squeeze of lime.
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