Description
Skip the takeout and make these Southwest Chicken and Rice Bowls tonight. They’re packed with flavor, perfect for meal prep, and totally customizable for your whole family.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp (30ml) olive oil
- 2 tbsp (30g) southwest seasoning blend
- 1 tsp (5g) kosher salt
- ½ tsp (2g) freshly ground black pepper
- 1½ cups (300g) long-grain white rice
- 3 cups (720ml) chicken broth
- 2 tbsp (30ml) lime juice
- ¼ cup (4g) fresh cilantro, chopped
- 1 tsp (5g) salt
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 cup (150g) corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, sliced
- ½ cup (50g) red onion, finely diced
- ½ cup (120g) sour cream
- 1 cup (100g) shredded cheddar or Mexican-blend cheese
- Fresh cilantro, lime wedges, and hot sauce for serving
Instructions
- In a medium saucepan, combine rice, chicken broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, let stand covered for 10 minutes, then add lime juice and cilantro.
- While rice cooks, toss chicken cubes with southwest seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken 4-5 minutes until golden and cooked through (165°F/74°C). Set aside.
- Warm black beans in a small saucepan with a pinch of southwest seasoning. Prepare corn according to package instructions if using frozen.
- Prepare fresh toppings: dice bell pepper and red onion, slice avocado, chop cilantro, and cut lime into wedges.
- Assemble bowls by dividing rice among four bowls. Top with chicken, beans, corn, bell pepper, red onion, and avocado. Add cheese and sour cream. Garnish with cilantro and serve with lime wedges and hot sauce.