Recipe: Southwest Chicken & Rice Bowls

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 2 cups long grain brown rice, cooked to package directions
 4 tbsp olive oil, divided
 3 medium chicken breasts cut into 1-2 inch pieces
 2 tsp cumin
 1 tsp sweet paprika
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp ground black pepper
 1 tsp ground chipotle pepper (more if you love extra spicy)
 juice from 1/2 lime
 ½ red bell pepper diced
 ½ yellow bell pepper diced
 ½ red onion, diced
 1 cup canned or frozen corn, drained
 1 can (15 ounce) black beans, drained and rinsed
 ½ cup sliced black olives
 ¼ cup freshly chopped cilantro
Optional Toppings
 chopped fresh cilantro
 crumbled queso fresco
 pico de gallo
 fresh lime wedges
 sour cream



Cook the rice to package directions.


Heat 2 tbsp of the olive oil in a 12 inch cast iron skillet over medium heat. Add the chicken breast, seasonings and lime juice. Cook 3-4 minutes each side until cooked through. Remove the chicken from the skillet and transfer to a plate. DO NOT rinse the skillet.


Add the remainder of the olive oil to the skillet (2 tbsp) and saute the onions for 3 minutes. Add the bell peppers and saute another 4 minutes. Add the corn, black beans and olives. Cook another 3 minutes until hot. Mix in 1/4 cup chopped cilantro. Add the chicken back into the pan and cook 2 minutes.


Plate the rice into bowls. Top with the chicken mixture. Top with any additional toppings you desire. Serve immediately.

Recipe: Southwest Chicken & Rice Bowls

~ Marla Meridith

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