Southwest Chicken and Rice Bowls
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.
- 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
Instructions
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Cook brown rice according to package directions; set aside.
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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.
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In the same skillet, sauté bell peppers until tender.
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Add corn, black beans, Ro-tel tomatoes, and cilantro. Stir to combine.
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Return chicken to the skillet, add cooked rice and more taco seasoning if desired. Stir and simmer until heated through.
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Serve in bowls with optional toppings like cilantro, cheese, avocado, or sour cream.
Notes
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Swap chicken for ground beef, turkey, or tofu for variation.
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Use cauliflower rice for a low-carb option.
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Adjust spiciness by choosing mild or hot taco seasoning and Ro-tel.
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Great for leftovers and meal prep—store in individual containers for grab-and-go meals.
Find it online: https://recipesbyjanet.com/southwest-chicken-and-rice-bowls/
