Southwest Chicken and Rice Bowls

Why You’ll Love This Recipe

• Quick and Easy: With a total cook time of 30 minutes, it's ideal for hectic evenings.

• Flavorful: The combination of taco seasoning, ro-tel tomatoes, and fresh cilantro delivers a bold taste.

• Nutritious: Incorporates lean protein, whole grains, and a variety of vegetables.

• Versatile: Easily customizable with your favorite toppings or protein alternatives.

• Meal Prep Friendly: Makes excellent leftovers for lunches or dinners throughout the week.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Brown rice

• Olive oil

• Chicken breasts

• Taco seasoning

• Bell peppers (green, red, yellow)

• Corn (fresh or frozen)

• Black beans

• Ro-tel diced tomatoes with green chiles

• Fresh cilantro

Directions

1. Prepare brown rice according to package instructions. Set aside.

2. In a large skillet over medium heat, add olive oil and chicken pieces. Sprinkle with taco seasoning and cook until browned and cooked through. Remove chicken and set aside.

3. In the same skillet, add diced bell peppers and sauté until tender.

4. Add corn, black beans, ro-tel tomatoes, and chopped cilantro to the skillet. Stir to combine.

5. Return the cooked chicken to the skillet, add the prepared rice, and additional taco seasoning if desired. Stir well and let simmer until heated through.

6. Serve in bowls, garnished with extra cilantro if desired.

Servings and Timing

• Servings: 4 bowls

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Protein Alternatives: Substitute chicken with ground turkey, beef, or tofu for a different twist.

• Grain Options: Use quinoa or cauliflower rice instead of brown rice for variety.

• Spice Level: Adjust the heat by choosing mild or spicy taco seasoning and ro-tel tomatoes.

• Additional Toppings: Enhance with sour cream, shredded cheese, avocado slices, or hot sauce.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat in the microwave or on the stovetop until warmed through. Add a splash of water or broth if needed to prevent drying out.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice can be used; adjust cooking time according to package instructions.

Is it possible to make this dish vegetarian?

Absolutely, omit the chicken and add more beans or tofu for protein.

Can I prepare this meal ahead of time?

Yes, it's great for meal prep. Store in individual containers for easy grab-and-go meals.

How can I make this dish spicier?

Use spicy taco seasoning, add jalapeños, or a dash of hot sauce to increase heat.

Are there low-carb alternatives to rice?

Cauliflower rice is a popular low-carb substitute that works well in this recipe.

Can I freeze the leftovers?

Yes, freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

What other vegetables can I add?

Zucchini, mushrooms, or spinach can be added for extra nutrition and flavor.

Is this recipe gluten-free?

Ensure that the taco seasoning and other ingredients are certified gluten-free.

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works well; just drain before adding.

How do I prevent the rice from becoming mushy?

Avoid overcooking the rice and ensure it's not overmixed when combining with other ingredients.

Conclusion

Southwest Chicken and Rice Bowls offer a delightful combination of flavors and textures, making them a go-to meal for any night of the week. With simple ingredients and a quick preparation time, this dish is both convenient and satisfying. Whether you're feeding a family or meal prepping for the week, these bowls are sure to please.

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Southwest Chicken and Rice Bowls

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Southwest Chicken and Rice Bowls are a quick, flavorful, and healthy dinner recipe featuring tender chicken, brown rice, black beans, corn, and bell peppers seasoned with taco spices. Perfect for busy weeknights, this southwest-style bowl is easy to prepare and ideal for meal prep.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 bowls
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: Southwest, Tex-Mex
• Diet: Gluten Free

Ingredients

Brown rice

Olive oil

Boneless, skinless chicken breasts

Taco seasoning

Bell peppers (green, red, yellow), diced

Corn (fresh, frozen, or canned)

Black beans, rinsed and drained

Ro-tel diced tomatoes with green chiles

Fresh cilantro, chopped

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Instructions

• Cook brown rice according to package directions; set aside.

• In a large skillet, heat olive oil over medium heat. Add diced chicken and taco seasoning. Sauté until fully cooked and browned. Remove and set aside.

• In the same skillet, sauté bell peppers until tender.

• Add corn, black beans, Ro-tel tomatoes, and cilantro. Stir to combine.

• Return chicken to the skillet, add cooked rice and more taco seasoning if desired. Stir and simmer until heated through.

• Serve in bowls with optional toppings like cilantro, cheese, avocado, or sour cream.

Notes

• Swap chicken for ground beef, turkey, or tofu for variation.

• Use cauliflower rice for a low-carb option.

• Adjust spiciness by choosing mild or hot taco seasoning and Ro-tel.

• Great for leftovers and meal prep—store in individual containers for grab-and-go meals.