Southwest Chicken and Rice Bowls

The aroma of spices and freshly cooked chicken wafts through the kitchen, hinting at the deliciousness to come. These Southwest Chicken and Rice Bowls are quick to prepare and full of vibrant flavors, making them a sure favorite at the dinner table. With a rich combination of textures and tastes, this dish works perfectly for a busy weeknight meal.

This recipe is ideal for anyone craving a hearty, healthy dinner that’s packed with flavor. It’s perfect for family meals or meal prep, as the bowls store well for quick lunches throughout the week.

Why You’ll Love This Recipe

• Quick and easy to prepare in under 30 minutes.
• Packed with colorful vegetables for a nutritious boost.
• Flavorful taco seasoning infuses the chicken and rice.
• Customizable with your favorite toppings and spices.

What You’ll Need

Gather the following ingredients for a delicious Southwest Chicken and Rice Bowl.

For the Rice

• 1 (14 ounce) bag Success® Whole Grain Brown Rice, or about 1¼ cup dry rice of choice

For the Chicken

• 2 tablespoons olive oil
• 3 medium chicken breasts, cut into chunks
• 1 envelope (1.25 ounce) taco seasoning, divided

For the Vegetables

• ½ green bell pepper, diced
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• 1 cup corn, fresh or frozen
• 1 can (15 ounce) black beans, drained and rinsed
• 1 can (10 ounce) Ro-Tel diced tomatoes and green chilies
• ¼ cup fresh cilantro, chopped

Use any type of rice you prefer; adjust cooking time accordingly.

Substitutions & Swaps

• Chicken can be swapped for tofu or beans.
• Any color bell pepper works.
• Use quinoa for a different grain.
• Cilantro can be replaced with parsley.

How to Make It

Let’s get cooking!

Prepare the rice

Cook the Success® Whole Grain Brown Rice according to package directions. Set aside once done.

Sauté the chicken

Heat a large skillet over medium heat. Add olive oil and chicken, then sprinkle with 3 tablespoons of taco seasoning. Cook chicken for about 3-4 minutes per side, until browned and cooked through. Remove chicken to a separate plate.

Cook the vegetables

In the same skillet, add the green pepper, red pepper, and yellow pepper. Sauté for about 4-5 minutes, or until tender. Add more olive oil if needed.

Combine ingredients

Add corn, black beans, Ro-Tel tomatoes, and cilantro to the skillet. Stir to combine, then add the prepared rice, cooked chicken, and the remaining taco seasoning. Stir to mix and let everything simmer for 3-4 minutes, or until heated through. Remove from heat.

Serve the dish

Spoon the mixture into bowls and top with more cilantro, if desired. Serve immediately.

How to Store It

Fridge: Keep for up to 4 days in an airtight container.
Freezer: Yes, but texture may change upon thawing.
Reheat: Microwave for 2-3 minutes until hot.

Tips for Best Results

• Cut the chicken into uniform chunks for even cooking.
• Adjust taco seasoning for desired spice level.
• Let the mixture simmer as flavors meld beautifully.
• Use fresh ingredients for the best flavor and texture.

Serving Suggestions

• Pair with avocado slices for creaminess.
• Serve with tortilla chips for a crunch.
• Enjoy with a side of lime wedges for zest.