EASY Southwest Chicken Rice Bowls
Southwest Chicken Rice Bowls are an easy one-pan dinner made with seasoned rice, tender chicken, black beans, corn, peppers, and melted cheese.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 poblano pepper diced
- 3 –4 garlic cloves minced
- 1 cup basmati white rice
- 2 cups chicken broth
- 1 cup salsa
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¾ teaspoon ground coriander
- ½ teaspoon dried oregano
- Pinch of cayenne pepper
- Pinch of black pepper
- 2 cups cooked diced chicken
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- 1 cup sweet corn
- 1 cup shredded Mexican cheese blend
- Optional Garnishes:
- Fresh cilantro
- Lime wedges
- Tortilla strips
- Sour cream or Greek yogurt
- Avocado slices
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion, bell peppers, and poblano pepper. Cook for about 5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds.
- Add the rice and stir until coated in the oil.
- Pour in chicken broth, salsa, black beans, chili powder, cumin, coriander, oregano, cayenne, salt, and pepper.
- Stir well and bring to a gentle boil.
- Reduce heat to low, cover, and cook for about 25 minutes until the rice is tender.
- Fluff the rice with a fork.
- Stir in cooked chicken, corn, fresh cilantro, and lime juice. This is when your Southwest Chicken Rice Bowls come together with all their signature flavors.
- Sprinkle shredded cheese evenly over the top.
- Cover for 2–3 minutes until the cheese melts.
- Serve warm with your favorite toppings.
Notes
- Leftover grilled chicken works perfectly.
- Fresh lime juice brightens the entire dish.
- Add avocado just before serving.
- Tortilla strips add a delicious crunch.
- Easily double the recipe for meal prep.