Southwest Chicken And Rice Bowls

These southwest chicken and rice bowls are bursting with fresh flavors, and super easy to put together! The perfect recipe for a weeknight meal!

This recipe for southwest chicken and rice bowls is so easy to make, healthy, and super filling. It will be one of those recipes you save as a favorite to make on weeknights. Loaded with chunks of tender chicken, black beans, corn, tomatoes, spices, rice and a drizzle of sour cream. Whats not to like?!

Okay, so any recipe I come across that has the word “bowl” in it, i’m in. Bowl recipes are pretty convenient and easy. You throw everything into a bowl, and its done! Well, for the most part.

I actually have a few “bowl” recipes on my blog. If you click this link https://thehungrylyoness.com/?s=bowls It will bring you to them!

If you love some spice, these bowls have the perfect amount. Not too much, not too little. So everyone can enjoy them, without their tongues burning on fire!

Who doesn’t like a recipe that’s loaded with flavors? This one has sooooo many amazing flavors.

Personally, I say the more the colors, the more the flavors. And look at all of those colors! So vibrant and fresh.

If you make this recipe, I hope you enjoy it!

Southwest Chicken And Rice Bowls

These southwest chicken and rice bowls are bursting with fresh flavors, and super easy to put together! The perfect recipe for a weeknight meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Dinner

Ingredients Method

Ingredients

  

• 1¼ cup dry rice of choice
• 2 tbsps olive oil
• 3 medium chicken breasts, cut into chunks
• 1 envelope taco seasoning, divided
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup frozen corn
• 1 15 oz. can of black beans, rinsed and drained
• 1 10 oz. can ro-tel diced tomatoes and green chilies
• 1/4 cup fresh cilantro, chopped
• sour cream for topping

Method

 

1. Cook rice according to package directions. Set aside.
2. Heat large skillet over medium heat. Add olive oil and chicken. Sprinkle with 3 tablespoons taco seasoning. Cook chicken about 3-4 minutes per side, until browned and cooked through. Remove to separate plate.
3. In the same skillet, add green pepper and red pepper. Saute for about 4-5 minutes, or until tender. Add more olive oil if needed. Add corn, black beans, ro-tel tomatoes, and cilantro to skillet. Stir to combine.
4. Add prepared rice, chicken, and rest of taco seasoning. Stir to combine and let simmer 3-4 minutes, or until heated through. Remove from heat.
5. Spoon into bowls and top with sour cream and more cilantro.
6. Enjoy!