Why Make This Recipe
Savory Southwest Chicken Rice Bowls are not just delicious; they are also packed with flavor and nutrients. This recipe combines tender chicken, nutritious brown rice, fresh vegetables, and hearty beans into one satisfying meal. It’s perfect for busy weeknights or meal prepping for the week ahead!
How to Make Savory Southwest Chicken Rice Bowls
Ingredients
- 1 lb chicken breast (diced)
- 1 cup brown rice (uncooked)
- 2 tbsp olive oil
- 1 cup bell peppers (chopped, any color)
- 1/2 red onion (diced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (frozen or fresh)
- 2 tsp chili powder (adjust to taste)
- 1 tsp cumin
- 1/4 cup fresh cilantro (chopped)
- to taste salt and pepper
- 2 tbsp lime juice (fresh)
Directions
- In a medium pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes until the rice is tender.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken breast and cook until golden brown and cooked through, about 6-8 minutes.
- Toss in 1 cup of chopped bell peppers and 1/2 diced red onion. Sauté for 5-7 minutes until the vegetables are softened and vibrant.
- Stir in 1 can of drained black beans, 1 cup of corn, 2 teaspoons of chili powder, and 1 teaspoon of cumin. Cook for another 3-4 minutes, allowing flavors to meld.
- Remove from heat and stir in 1/4 cup of fresh chopped cilantro and 2 tablespoons of lime juice for that zing. Season with salt and pepper to taste.
How to Serve Savory Southwest Chicken Rice Bowls
Serve these rice bowls warm, with a sprinkle of extra cilantro on top if you like. You can also add extra lime wedges on the side for a fresh squeeze of lime right before eating. These bowls can be enjoyed on their own or paired with a salad.
How to Store Savory Southwest Chicken Rice Bowls
To store leftovers, place the chicken rice mixture in an airtight container. It will keep well in the refrigerator for up to 4 days. If you want to freeze it, make sure to let it cool completely before placing it in a freezer-safe container. It should be good for about 3 months in the freezer.
Tips to Make Savory Southwest Chicken Rice Bowls
- For added flavor, marinate the chicken in lime juice, chili powder, and cumin for a few hours before cooking.
- You can easily customize the vegetables based on what you have on hand or what’s in season.
- Adjust the spice level by adding more or less chili powder based on your taste preference.
Variation
If you want to switch things up, try using quinoa instead of brown rice or adding avocado for creaminess. You can also replace chicken with shrimp or tofu for a different protein option.
FAQs
1. Can I use white rice instead of brown rice?
Yes, you can, but the cooking time will be shorter. White rice usually takes about 15-20 minutes to cook.
2. Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and use more beans or add tofu for protein.
3. How do I make this dish spicier?
To add heat, you can include some diced jalapeños, or increase the amount of chili powder you use. Enjoy experimenting with your spice level!
Savory Southwest Chicken Rice Bowls
Ingredients
Method
- In a medium pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes until the rice is tender.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken breast and cook until golden brown and cooked through, about 6-8 minutes.
- Toss in 1 cup of chopped bell peppers and 1/2 diced red onion. Sauté for 5-7 minutes until the vegetables are softened and vibrant.
- Stir in 1 can of drained black beans, 1 cup of corn, 2 teaspoons of chili powder, and 1 teaspoon of cumin. Cook for another 3-4 minutes, allowing flavors to meld.
- Remove from heat and stir in 1/4 cup of fresh chopped cilantro and 2 tablespoons of lime juice for that zing. Season with salt and pepper to taste.