Dinner

Southwest Chicken Rice Bowls Recipe

ByMaya bella January 17, 2026January 17, 2026

Introduction

Southwest Chicken Rice Bowls are a vibrant and flavorful meal perfect for a quick weeknight dinner or meal prep. Packed with colorful vegetables, tender chicken, and seasoned rice, this dish brings a satisfying blend of textures and spices to your table.

A white bowl filled with a textured mix of cooked rice with small pieces of corn, red and green bell peppers, and black beans, garnished with fresh cilantro leaves scattered on top. On the left side of the bowl, there are several slices of bright green avocado, and on the right, a lime wedge and a dollop of white sour cream rest against the rice. Thin strips of red, purple, and beige crunchy tortilla chips are placed on top of the rice near the avocado. The bowl sits on a white marbled surface with a glimpse of another similar bowl in the background. Photo taken with an iphone --ar 4:5 --v 7

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, 15 oz. can black beans, drained and rinsed
Seasonings: 1 tsp. chili powder, 1 tsp. ground cumin, 1 tsp. kosher salt, 3/4 tsp. coriander, 1/2 tsp. oregano, pinch of cayenne and black pepper
2 cups cooked, diced chicken
Lime, juiced
1/4 cup fresh cilantro, roughly chopped
1 cup yellow corn
1 cup Mexican cheese blend, shredded
Garnish ideas: cilantro, lime, tortilla strips, sour cream, avocado

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Sauté the onion, red and yellow bell peppers, and poblano chili for about 4-5 minutes, or until softened. Add a pinch of salt while cooking. Stir in the minced garlic and cook until fragrant, about 30 seconds.
Step 2: Add the rice to the skillet and stir to coat the grains with the oil and vegetables. Then pour in the chicken broth, salsa, drained black beans, and all the seasonings. Stir everything to combine evenly.
Step 3: Bring the mixture to a gentle boil. Cover the pan and reduce the heat to low. Let it simmer for about 25 minutes, or until the rice is fully cooked. Once done, fluff the rice with a fork.
Step 4: Stir in the cooked chicken, lime juice, fresh cilantro, and yellow corn until well combined. Sprinkle the shredded cheese over the top. Cover again and let it sit for 2-3 minutes until the cheese melts.
Step 5: Serve the rice bowls warm. Garnish with additional cilantro, lime wedges, tortilla strips, sour cream, or avocado as desired. Enjoy your flavorful Southwest Chicken Rice Bowls!

Tips & Variations

For extra heat, add more cayenne or include diced jalapeños with the peppers.
Use leftover rotisserie chicken to save time.
Swap basmati rice for brown rice, but increase cooking time and broth accordingly.
Add black bean or corn salsa for an even more robust flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warmed through or heat on the stovetop with a splash of broth to keep the rice moist. This dish does not freeze very well due to the fresh corn and cheese texture.