These Southwest Chicken and Rice Bowls are packed with flavor! Tender chicken, zesty spices, and colorful veggies come together to make a satisfying meal in one bowl.
Perfect for lunch or dinner, I love that you can customize it with your favorite toppings, like cheese or avocado. Who can say no to a meal that’s both tasty and fun to make? 🌮
You can whip these up in no time and even meal prep for the week. Just cook, mix, and enjoy—it’s that easy and delicious!
Key Ingredients & Substitutions
Chicken: Chicken breasts are the main protein in this dish. If you’re looking for a healthier option, you could use skinless chicken thighs, as they stay juicy. For a vegetarian version, try diced tofu or tempeh, seasoned to mimic the chicken flavor.
Rice: Long-grain white rice helps create a light and fluffy texture. If you’re looking for a whole grain option, brown rice works well too. Just remember to adjust the cooking time, as brown rice takes longer to cook.
Beans: Black beans are great for protein and fiber. You can swap them for kidney beans or pinto beans, or for a different flavor, try chickpeas. If you need a canned option, any canned bean will do; just drain and rinse them well!
Spices: Taco seasoning and cumin add warmth and depth. If you don’t have taco seasoning, a mix of chili powder, paprika, and garlic powder could work too. Keep adjusting the spice levels based on your taste preference!
Cilantro: Fresh cilantro is perfect for garnish, adding a pop of freshness. If you’re not a fan, you can use parsley instead. For a zesty kick, lime zest can also brighten up the dish.
How Do I Ensure the Rice is Cooked Perfectly?
Cooking rice can be tricky, but it’s crucial for the success of this dish. Start by toasting the rice in the skillet first; this helps bring out the nutty flavors.
- Stir the rice for 1-2 minutes until slightly golden, then add your liquid. This prevents it from being mushy.
- Always cover the pot while simmering; this traps steam and helps the rice cook evenly.
- After 20 minutes, resist the urge to peek until it’s done! Fluffing gently with a fork afterward prevents clumping.
How to Make Southwest Chicken and Rice Bowls
Ingredients You’ll Need:
For the Main Dish:
- 1 lb chicken breasts, diced
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes (with green chilies if desired)
- 1 green bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth (or water)
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
For Garnish and Optional Toppings:
- Fresh cilantro, chopped
- Avocado
- Lime wedges
- Shredded cheese
- Sour cream
How Much Time Will You Need?
This recipe should take about 10 minutes to prepare and around 30 minutes to cook, making the total time approximately 40 minutes. You’ll spend some time sautéing the chicken and vegetables, then simmering everything together. It’s a quick and delicious meal perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large skillet or pot, heat the olive oil over medium heat. Add the diced chicken and sprinkle taco seasoning, cumin, salt, and pepper over it. Cook the chicken until it’s golden brown and fully cooked, which should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Vegetables:
In the same skillet, toss in the diced red onion and green bell pepper. Sauté these veggies for about 3-4 minutes until they soften and become tender. This will add great flavor to your dish!
3. Add Garlic and Rice:
Next, add the minced garlic to the skillet and sauté for about 1 minute until it’s fragrant. Now, stir in the rice and let it toast for 1-2 minutes. This extra step enhances the rice’s flavor!
4. Combine Ingredients:
Pour in the chicken broth (or water), diced tomatoes, black beans, and corn into the skillet. Stir everything together to combine all the lovely ingredients.
5. Simmer the Mixture:
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for around 20 minutes, or until the rice is tender and has absorbed most of the liquid. Enjoy the wonderful aroma!
6. Finishing Touches:
After 20 minutes, return the cooked chicken to your skillet. Use a fork to fluff the rice gently and mix everything together. Taste and adjust the seasoning if needed.
7. Serve and Enjoy:
Serve your Southwest Chicken and Rice Bowls hot! Garnish with chopped fresh cilantro and add any optional toppings you like, such as avocado, lime wedges, shredded cheese, or sour cream. Enjoy your colorful and tasty meal!
Can I Use Brown Rice Instead of White Rice?
Absolutely! Just be aware that brown rice takes longer to cook. Increase the simmering time to about 35-45 minutes and add an extra cup of chicken broth to ensure it’s fully cooked and tender.
How Can I Store Leftovers?
Store any leftover chicken and rice in an airtight container in the fridge for up to 4 days. To reheat, you can microwave it or warm it on the stove over medium heat, adding a splash of chicken broth to keep it moist.
What Can I Substitute for Chicken Breast?
You can use diced turkey breasts, ground chicken, or even a plant-based protein like chickpeas for a vegetarian option. If using ground meat, sauté it until fully cooked before adding the vegetables.
Can I Make This Recipe Spicier?
Definitely! You can add a diced jalapeño along with the red onion and bell pepper, or include a pinch of cayenne pepper or hot sauce while cooking. Adjust to your spice preference!
