Go Back

Savory Southwest Chicken Rice Bowls

A flavorful and nutritious meal combining tender chicken, brown rice, fresh vegetables, and hearty beans, perfect for busy weeknights or meal prepping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 cup brown rice (uncooked)
  • 2 cups water to cook the rice
Main Ingredients
  • 1 lb chicken breast (diced)
  • 2 tbsp olive oil for cooking the chicken
  • 1 cup bell peppers (chopped, any color)
  • 1/2 cup red onion (diced)
  • 1 can black beans (drained and rinsed) 15 oz can
  • 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)

Method
 

Cooking the Rice
  1. 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.
Cooking the Chicken and Vegetables
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

Serve warm with extra cilantro on top and lime wedges on the side. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for about 3 months.