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Southwest Chicken Rice Bowls Recipe

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★★★★★

4.4 from 99 reviews

This Southwest Chicken Rice Bowl is a vibrant, flavorful meal featuring tender chicken, seasoned rice, black beans, and colorful peppers. It brings together a delightful combination of spices, fresh cilantro, and melted Mexican cheese blend for a comforting bowl perfect for lunch or dinner. The recipe is easy to prepare using a stovetop skillet and packed with bold Southwest-inspired tastes.

Ingredients

Scale

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 (15 oz.) can black beans, drained and rinsed
  • 2 cups cooked, diced chicken
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 cup yellow corn
  • 1 cup Mexican cheese blend, shredded

Seasonings

  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 3/4 tsp. coriander
  • 1/2 tsp. oregano
  • Pinch of cayenne pepper
  • Pinch of black pepper

Garnish Ideas

  • Cilantro
  • Lime wedges
  • Tortilla strips
  • Sour cream or Greek yogurt
  • Avocado slices

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add diced onion, red and yellow bell peppers, and poblano chili. Cook for about 4-5 minutes until vegetables soften, adding a pinch of salt to enhance flavor. Stir in the minced garlic and cook until fragrant, about 30 seconds.
  2. Add Rice and Liquids: Stir in the basmati rice, coating the grains well with the oil and vegetables. Pour in the chicken broth and salsa. Add drained black beans and all the seasonings: chili powder, cumin, salt, coriander, oregano, cayenne, and black pepper. Mix everything evenly.
  3. Simmer the Rice: Bring the mixture to a gentle boil. Cover the skillet with a lid and reduce heat to low. Let it simmer gently for approximately 25 minutes, or until the rice is fully cooked and liquid absorbed. Once done, fluff the rice gently with a fork to separate grains.
  4. Combine Chicken and Fresh Ingredients: Stir in the cooked diced chicken, freshly squeezed lime juice, chopped cilantro, and yellow corn. Mix thoroughly to distribute all ingredients evenly. Sprinkle the shredded Mexican cheese blend over the top. Replace the lid and let cook for 2-3 minutes until the cheese melts.
  5. Serve and Garnish: Spoon the rice bowls into serving dishes. Garnish with additional cilantro, lime wedges, crumbled tortilla strips, a dollop of sour cream or Greek yogurt, and avocado slices as desired. Enjoy a warm, hearty Southwest chicken rice bowl.

Notes

  • You can substitute chicken broth with vegetable broth for a different flavor profile.
  • Adjust the amount of cayenne pepper to control the heat level.
  • For a vegetarian version, omit chicken and add extra beans or sautéed tofu.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Use leftover cooked chicken or rotisserie chicken for convenience.

Keywords: Southwest chicken rice bowl, chicken rice recipe, skillet rice bowl, easy chicken dinner, Mexican inspired rice bowl

Find it online: https://tastybella.com/southwest-chicken-rice-bowls-recipe/