Southwest Chicken and Rice Bowl
This Southwest Chicken and Rice Bowl is loaded with smoky spices, tender chicken, beans, corn, and fresh toppings for a wholesome Tex-Mex inspired dinner.
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion diced small
- 1 red bell pepper seeded and diced
- 1 yellow bell pepper seeded and diced
- 1 poblano chili seeded and diced
- 3-4 cloves garlic minced
- 1 cup U.S.-grown basmati white rice
- 2 cups chicken broth
- 1 cup salsa
- 1 can (15 oz) black beans drained and rinsed
Seasonings
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 3/4 tsp ground coriander
- 1/2 tsp oregano
- 1 pinch cayenne pepper and black pepper
- 2 cups cooked chicken diced
- 1 lime lime juice freshly squeezed
- 1/4 cup fresh cilantro roughly chopped
- 1 cup yellow corn
- 1 cup Mexican cheese blend shredded
Optional Garnishes
- cilantro, lime wedges, tortilla strips, sour cream, avocado
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion, bell peppers, and poblano chili. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for another 1 minute until fragrant.
- Add the rice, chicken broth, salsa, black beans, and seasonings. Mix well.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Stir in the diced chicken, lime juice, cilantro, corn, and shredded cheese. Mix until well combined and heated through.
- Serve warm, garnished with avocado slices, tortilla strips, sour cream, fresh cilantro, and lime wedges.
Notes
Customize your bowl with your favorite toppings like jalapeños, hot sauce, or extra cheese for a spicier kick.
