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Southwest Chicken Rice Bowls

A vibrant and hearty meal made with tender chicken, colorful veggies, and spices served over fluffy rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Rice Bowl
  • 1 tablespoon olive oil Adds richness and helps to sauté the ingredients.
  • 1 medium yellow onion Provides a savory base flavor for the dish.
  • 1 medium red bell pepper Adds sweetness and color to the mix.
  • 1 medium yellow bell pepper Provides a bright flavor and vibrant color.
  • 1 medium poblano chili Introduces a mild heat and smoky flavor.
  • 2 cloves garlic Enhances overall flavor with a robust aroma.
  • 1.5 cups U.S. grown basmati white rice Lightweight and fluffy, perfect for absorbing flavors.
  • 2 cups chicken broth Adds depth and moisture during the cooking process.
  • 1 cup salsa Contributes zest and a tangy twist to the dish.
  • 1 can black beans Provides protein and fiber for a filling meal.
  • 1 tablespoon chili powder Adds warmth and color with its spicy essence.
  • 1 teaspoon ground cumin Introduces an earthy flavor that complements the dish.
  • 1 teaspoon kosher salt Enhances all other flavors present in the dish.
  • 1 teaspoon coriander Offers a citrusy flavor that brightens up the meal.
  • 1 teaspoon oregano Adds a hint of herbal aroma and flavor.
  • 1/4 teaspoon cayenne pepper Provides an extra kick of heat to the dish.
  • 2 cups cooked, diced chicken Serves as the protein that completes the meal.
  • 1 juice lime Adds freshness and acidity, balancing flavors beautifully.
  • 1/2 cup fresh cilantro Brings a bright, herbal finish when mixed in.
  • 1 cup yellow corn Adds sweetness and a pop of color.
  • 2 cups Mexican cheese blend Melts beautifully for a creamy topping.
Optional Garnishes
  • to taste cilantro
  • 1 wedge lime
  • 1 cup tortilla strips
  • 1/2 cup sour cream
  • 1 medium avocado

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add diced onion, red and yellow bell peppers, and poblano chili, cooking for 4-5 minutes until softened.
  3. Sprinkle in a pinch of salt while cooking, then add the minced garlic, stirring until fragrant, about 30 seconds.
  4. Incorporate the basmati rice, stirring to coat each grain with the oil.
Cooking
  1. Pour in chicken broth, salsa, and black beans; stir to combine.
  2. Mix in the chili powder, ground cumin, kosher salt, coriander, oregano, cayenne, and black pepper.
  3. Allow the mixture to come to a gentle boil.
  4. Cover and reduce heat to low, letting it simmer for 25 minutes until rice is fully cooked.
  5. Once done, fluff the rice with a fork.
Serving
  1. Stir in cooked chicken, lime juice, fresh cilantro, and corn until well mixed.
  2. Top with shredded Mexican cheese blend and cover for 2-3 minutes until melted.
  3. Serve in bowls, garnishing with additional cilantro, lime wedges, tortilla strips, sour cream, and avocado as desired.

Notes

To elevate your Southwest Chicken Rice Bowls, consider adding a splash of lime juice before serving for a fresh hit of flavor. Use leftover rotisserie chicken for a quick protein addition and serve in colorful bowls for an impressive presentation.