Southwest Chicken Rice Bowl
A flavorful and hearty bowl combining seasoned chicken, rice, and vibrant Southwest-inspired toppings for a satisfying meal.
Ingredients
Rice
- 2 cups white or brown rice (jasmine rice used)
- 2 tablespoons olive oil
Chicken
- 1 pound chicken breast (about 2 large pieces, cut into bite-sized pieces)
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 tablespoon cumin
- 3/4 cup sweet yellow onion (diced)
- 5 garlic cloves garlic cloves (minced)
- 14.5 oz canned fire-roasted tomatoes
- 15 oz canned black beans (drained and rinsed)
- 1 1/2 cups frozen, fresh, or canned drained corn
- 4 oz canned diced green chiles (mild or hot)
- 1 each lime (fresh squeezed)
Toppings
- to taste diced avocado
- to taste finely chopped cilantro
- to taste sour cream or Greek yogurt
- to taste shredded sharp white cheddar cheese
- as needed lime wedges (served on the side)
Instructions
- Cook rice according to package instructions.
- Heat olive oil in a large skillet, cook chicken with salt, chili powder, cumin, onion, and garlic for about 5 minutes.
- Add tomatoes, beans, corn, and green chiles to the skillet; cook for another 5 minutes. Drizzle lime juice over and remove from heat.
- Assemble bowls with rice, chicken mixture, and toppings. Stir to combine and serve with lime wedges.
Notes
Feel free to customize toppings to your preference for added flavor and texture.