Zoomed in view of a Southwest Chicken Rice Bowl.

Southwest Chicken Rice Bowls

These Southwest Chicken Rice Bowls feature plenty of colorful veggies, diced chicken, corn, black beans, salsa and lots of tasty spices over perfectly cooked U.S.-grown rice! It’s a one pan meal, makes great leftovers and is a delicious, easy dinner!

This recipe stars U.S.-grown basmati rice and comes to us from our friend Tawnie of Kroll’s Korner in partnership with USA Rice.

  • Serving Size
    1 bowl

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 poblano chili, seeded removed and chopped
  • 3-4 cloves garlic, minced
  • 1 cup white basmati rice
  • 1 cup salsa 
  • 15 oz. black beans, drained and rinsed
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp Kosher salt
  • ¾ tsp coriander
  • ½ tsp oregano
  • pinch cayenne 
  • ⅛ tsp black pepper 
  • 2 cups chicken broth 
  • 2 cups cooked chicken (cut into cubes) 
  • lime juice from 1 lime
  • ¼ cup chopped cilantro
  • 1 cup corn
  • 1 cup Mexican cheese blend
  • garnish: cilantro, lime, tortilla chips, sour cream, avocado

Directions

  • Heat the olive oil in a large skillet. Sauté the onion, peppers and poblano pepper for ~4-5 minutes or until softened. Add a pinch of salt while cooking. Add the garlic and stir until fragrant. 
  • Add the rice. Stir to coat the grains. Then add salsa, black beans, broth and seasonings. Stir to combine.
  • Bring to a gentle boil. Then cover and turn down the heat down to low. Let simmer and for ~25 minutes or until the rice is fully cooked. 
  • Fluff the rice with a fork. 
  • Then stir in the cooked chicken, lime juice, fresh cilantro and corn until combined. Top with cheese. Place the lid on again until the cheese is melted, about 2-3 minutes.
  • Serve in bowls and garnish with more cilantro, cheese, limes, crushed tortilla chips, sour cream/greek yogurt, avocado, etc. Enjoy!