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Southwest Chicken Rice Bowls

Southwest Chicken Rice Bowls combine tender chicken, seasoned rice, black beans, corn, peppers, salsa, and melted cheese in one skillet.
Ready in about 50 minutes.
Perfect for meal prep, family dinners, and easy weeknight meals.
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Prep Time 15 minutes
Course Main Course
Cuisine Southwest American

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 poblano pepper seeded and diced
  • 3 –4 cloves garlic 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 chicken diced
  • Juice of 1 lime
  • ¼ cup fresh cilantro chopped
  • 1 cup yellow corn
  • 1 cup shredded Mexican cheese blend
  • Optional Garnishes
  • Fresh cilantro
  • Lime wedges
  • Tortilla strips or crushed tortilla chips
  • Sour cream or Greek yogurt
  • Sliced avocado
  • Extra shredded cheese
  • Jalapeño slices

Instructions
 

  • Heat the olive oil in a large deep skillet over medium heat.
  • Add the diced onion, red bell pepper, yellow bell pepper, and poblano pepper. Cook for 4–5 minutes until softened.
  • Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Add the basmati rice and stir to coat the grains with the oil.
  • Pour in the chicken broth and salsa.
  • Add the black beans, chili powder, cumin, coriander, oregano, salt, cayenne, and black pepper. Stir well.
  • Bring the mixture to a gentle boil.
  • Reduce the heat to low, cover, and simmer for about 25 minutes, or until the rice is tender and the liquid has been absorbed.
  • Fluff the rice with a fork.
  • Stir in the cooked chicken, corn, lime juice, and fresh cilantro until evenly combined.
  • Sprinkle the shredded Mexican cheese blend over the top and cover for 2–3 minutes until melted.
  • Divide the Southwest Chicken Rice Bowls among serving bowls and garnish with your favorite toppings before serving.

Notes

  • Substitute brown rice for white rice, allowing additional cooking time.
  • Turkey or shredded beef can replace chicken.
  • Greek yogurt is an excellent alternative to sour cream.
  • Pepper Jack cheese adds a spicy twist.
  • Fresh pico de gallo makes a delicious topping