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!

Course Main Course

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 362kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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.
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
Add the rice. Stir to coat the grains. Then add broth, salsa, black beans, and seasonings. Stir to combine.
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
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.
2 cups cooked, diced chicken, lime, juiced, 1/4 cup fresh cilantro, roughly chopped, 1 cup yellow corn, 1 cup Mexican cheese blend, shredded
Serve in bowls and garnish with more cilantro, cheese, limes, crushed tortilla chips, sour cream/greek yogurt, avocado, etc. Enjoy!
garnish ideas: cilantro, lime, tortilla strips, sour cream, avocado

Video

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