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Savory Southwest Chicken Rice Bowls

Savory Southwest Chicken Rice Bowls feature tender chicken, colorful vegetables, and hearty beans, delivering vibrant southwestern flavors perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Rice Base
  • 1 lb chicken breast (diced)
  • 1 cup brown rice (uncooked)
  • 2 tbsp olive oil
  • 1/2 cup red onion (diced)
  • 1 can black beans (15 oz, drained and rinsed)
  • 1 cup corn (frozen or fresh)
Vegetables and Spices
  • 1 cup bell peppers (chopped, any color)
  • 2 tsp chili powder Adjust to taste.
  • 1 tsp cumin
  • 1/4 cup fresh cilantro (chopped)
  • 2 tbsp lime juice (fresh)
  • to taste salt and pepper

Method
 

Cooking the Rice
  1. In a medium pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes until tender.
Preparing the Chicken
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Add 1 pound of diced chicken breast and cook until golden brown and cooked through, about 6-8 minutes.
Adding Vegetables
  1. Toss in 1 cup of chopped bell peppers and 1/2 diced red onion. Sauté for 5-7 minutes until vegetables are softened and vibrant.
  2. Stir in 1 can of drained black beans, 1 cup of corn, 2 teaspoons of chili powder, and 1 teaspoon of cumin. Cook for another 3-4 minutes, allowing flavors to meld.
Finishing Touches
  1. Remove from heat and stir in 1/4 cup of fresh chopped cilantro and 2 tablespoons of lime juice. Season with salt and pepper to taste.

Notes

Serve warm in bowls or plates, with optional toppings like sliced avocado, shredded cheese, or extra cilantro. Pairs well with lime wedges for tang. Store leftovers in an airtight container in the fridge for up to 4 days or freeze in portions for up to 2 months.