Go Back
–+ servings

Southwest Chicken and Rice Bowls

A flavorful and hearty dish featuring seasoned chicken, rice, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Rice Base
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 2 cups chicken broth low sodium
  • 1 tablespoon olive oil
  • 1 tablespoon southwest seasoning store-bought or homemade
Vegetable Toppings
  • 1 cup black beans canned, drained and rinsed
  • 1 cup corn canned or frozen
  • 1 medium red bell pepper diced
  • 1 medium avocado sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup cilantro chopped
  • 1 lime juiced

Method
 

Cook the Chicken
  1. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and sprinkle with southwest seasoning. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
  2. Remove the chicken from the skillet and set aside.
Prepare the Rice
  1. In a medium saucepan, bring chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and liquid is absorbed.
Combine and Serve
  1. Once the rice is cooked, fluff it with a fork and stir in the cooked chicken, black beans, corn, and lime juice. Mix well.
  2. Divide the chicken and rice mixture into bowls and top with diced red bell pepper, avocado slices, cherry tomatoes, and chopped cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gFiber: 10gSugar: 2g

Notes

Feel free to customize the toppings based on your preferences. You can also add cheese or sour cream for extra flavor.

Tried this recipe?

Let us know how it was!