4.6 from 32 votes
Southwest Chicken Rice Bowls
These Southwest Chicken Rice Bowls feature plenty of colorful veggies, diced chicken, perfectly cooked U.S.-grown rice, corn, black beans, salsa and lots of tasty spices! It’s a one pan meal, makes great leftovers and is a delicious, easy dinner!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
8
servings
Calories:
362 kcal
Course:
Main Course
Ingredients
- 1 Tbsp. olive oil
- 1 small onion yellow, diced small
- 1 red bell pepper seeded and diced
- 1 yellow bell pepper seeded and diced
- 1 poblano chili pepper seeded and diced
- 3-4 cloves garlic minced
- 1 cup Basmati white rice U.S.-grown
- 2 cups chicken broth
- 1 cup salsa
- 1, oz. can black beans drained and rinsed
- chili powder seasonings in listed amounts
- ground cumin
- kosher salt
- Coriander
- oregano
- cayenne pepper
- black pepper
- 2 cups chicken cooked, diced
- lime juiced
- 1/4 cup cilantro fresh, roughly chopped
- 1 cup corn yellow
- 1 cup Mexican cheese blend shredded
- cilantro garnish ideas
- lime
- tortilla strips
- sour cream
- avocado
Instructions
- Heat the olive oil in a large skillet over medium heat. Saute the onion, peppers and poblano pepper for ~4-5 minutes or until softened. Add a pinch of salt while cooking. Add the garlic and stir until fragrant, ~30 seconds.
- Add the rice. Stir to coat the grains. Then add broth, salsa, black beans, and seasonings. Stir to combine.
- Bring to a gentle boil. Then cover and turn down the heat down to low. Let simmer and for ~25 minutes or until the rice is fully cooked. Once done, fluff the rice with a fork.
- Then stir in the cooked chicken, lime juice, fresh cilantro and corn until combined. Top with cheese. Place the lid on again until the cheese is melted, about 2-3 minutes.
- Serve in bowls and garnish with more cilantro, cheese, limes, crushed tortilla chips, sour cream/greek yogurt, avocado, etc. Enjoy!
Cup of Yum
Notes
- Storage: You will probably have left overs with this recipe, so just store them in an air-tight container in the refrigerator for 3-4 days.
- I love using any leftover chicken for this recipe, or rotisserie chicken works really well.
Nutrition Information
Serving
1serving
Calories
362kcal
(18%)
Carbohydrates
39g
(13%)
Protein
24g
(48%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
71mg
(24%)
Sodium
788mg
(33%)
Potassium
279mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
359IU
(7%)
Vitamin C
43mg
(48%)
Calcium
120mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 362
% Daily Value*
| Serving | 1serving | |
| Calories | 362kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 788mg | 33% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 43mg | 48% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.