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!
Ingredients
- 1ΒΌ 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
Instructions
- Cook rice according to package directions. Set aside.
- 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.
- 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.
- 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.
- Spoon into bowls and top with sour cream and more cilantro.
- Enjoy!