Description
These Savory Southwest Chicken Rice Bowls feature tender chicken, vibrant bell peppers, black beans, and corn seasoned with chili powder and cumin, all served over hearty brown rice. A fresh cilantro and lime juice finish adds a bright and zesty touch, making this a perfectly balanced and satisfying meal.
Ingredients
Scale
Protein and Grains
- 1 lb chicken breast (diced)
- 1 cup brown rice (uncooked)
Vegetables and Beans
- 1 cup bell peppers (chopped, any color)
- 1/2 red onion (diced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (frozen or fresh)
Seasonings and Others
- 2 tbsp olive oil
- 2 tsp chili powder (adjust to taste)
- 1 tsp cumin
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp lime juice (fresh)
- Salt and pepper to taste
Instructions
- Cook the rice: In a medium pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes until the rice is tender and water is absorbed.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken breast and cook for 6-8 minutes until the chicken is golden brown and fully cooked through, stirring occasionally.
- Sauté vegetables: Add the chopped bell peppers and diced red onion to the skillet. Sauté for 5-7 minutes until the vegetables are softened but still vibrant in color.
- Add beans, corn, and spices: Stir in the drained black beans, corn, chili powder, and cumin. Cook for an additional 3-4 minutes to let the flavors combine and the mixture warm all the way through.
- Finish and season: Remove the skillet from heat. Stir in the chopped fresh cilantro and lime juice to add brightness and zing. Season with salt and pepper to taste. Serve the mixture over the cooked brown rice in bowls.
Notes
- Adjust chili powder to your preferred level of spiciness.
- You can substitute chicken breast with chicken thighs for a juicier option.
- For extra creaminess, top bowls with avocado slices or a dollop of sour cream.
- Use fresh or frozen corn based on availability; if frozen, no need to thaw before adding.
- This recipe can be doubled easily for meal prep.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
