Southwest Chicken Rice Bowl

Total Time 40 mins
Difficulty: Beginner
Cooking Temp: 165  F
Servings: 4
Calories: 545
Description

A high protein Southwest chicken rice bowl with tender spiced chicken, fluffy rice, black beans, sweet corn, fire-roasted tomatoes, and green chiles. Serve with avocado, cheese, sour cream, cilantro, and fresh lime for an easy customizable dinner.

Ingredients
    For the Rice
  • 1 1/2 cups uncooked long-grain white rice
  • 2 1/4 cups water
  • 1/4 teaspoon kosher salt
    • For the Southwest Chicken
  • 1 1/4 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
    • For the Black Bean and Corn Mixture
  • 1 small yellow onion, diced
  • 1 14 oz can fire-roasted diced tomatoes, lightly drained
  • 1 15 oz can black beans, drained and rinsed
  • 1 1/4 cups corn kernels
  • 1 4 oz can diced green chiles
  • 1/2 teaspoon dried oregano
  • 1 large lime, juiced
    • For Serving
  • 1 avocado, diced
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1 cup crushed tortilla chips
  • 1 lime, cut into wedges
Instructions
    Cook the Rice
  1. 1
    Add the rice, water, and salt to a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and cook according to the package directions, usually about 15 minutes, until the rice is tender and the water has been absorbed. Remove the saucepan from the heat and let the rice stand covered for 5 minutes, then fluff gently with a fork.
    2. Season the Chicken
  2. 2
    Place the chicken pieces in a medium mixing bowl. Add the chili powder, cumin, smoked paprika, salt, and black pepper, then toss until every piece is evenly coated with the seasoning. The chicken should look well seasoned without any large clumps of spices.
    3. Brown the Chicken
  3. 3
    Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in an even layer and leave it undisturbed for about 2 minutes so the edges can develop a light golden color. Cook for another 3 to 4 minutes, stirring occasionally, then transfer the partially cooked chicken to a clean plate.
    4. Sauté the Onion
  4. 4
    Reduce the heat to medium and add the diced onion to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and slightly translucent. Add the minced garlic and oregano and cook for about 30 seconds, just until fragrant.
    5. Add the Beans and Vegetables
  5. 5
    Add the fire-roasted tomatoes, black beans, corn, and diced green chiles to the skillet. Stir well, scraping any flavorful browned bits from the bottom of the pan. Cook for about 3 minutes, until the mixture is warm and gently bubbling.
    6. Finish the Chicken
  6. 6
    Return the chicken and any juices from the plate to the skillet. Stir everything together and cook for another 3 to 5 minutes, until the chicken is tender and reaches an internal temperature of 165°F when checked with an instant-read thermometer. The mixture should be warm and juicy rather than watery.
    7. Add the Lime
  7. 7
    Remove the skillet from the heat and pour the fresh lime juice over the chicken mixture. Stir until everything looks glossy and evenly combined. Taste and adjust the salt if needed.
    8. Assemble the Bowls
  8. 8
    Divide the warm rice evenly among 6 serving bowls, about 1 cup per bowl. Spoon the Southwest chicken, black bean, and corn mixture over the rice. Finish each bowl with avocado, shredded cheese, sour cream, cilantro, green onions, crushed tortilla chips, and a fresh lime wedge.
Note

Chicken breast can be used instead of chicken thighs. Cut it into evenly sized pieces and cook only until it reaches 165°F to help prevent it from becoming dry.

Frozen corn can be added directly to the skillet without thawing. If using canned corn, drain it thoroughly before adding.

For meal prep, divide the rice and chicken mixture between airtight containers and refrigerate for up to 4 days. Store avocado, sour cream, cilantro, and tortilla chips separately.

Reheat the rice and chicken in the microwave until steaming hot throughout. Add 1 tablespoon water before reheating if the rice has become dry.

The chicken mixture can also be frozen in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

No chill time is required for this recipe.

Keywords: rice bowl,
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