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southwest chicken and rice bowls

(2 ratings)
Recipe by
Vickie Parks
Renton, WA

This is a basic Tex-Mex chicken and rice salad recipe that can be found on most recipe sites. It makes a tasty and complete meal, especially if serving them in those round tortilla bowls (made from large tortillas), which makes for easy clean up! I usually serve ours with fresh baked cornbread. Sometimes I'll top it with shredded pepper jack cheese. It's a pretty versatile recipe that adapts well to all sorts of substitutions and ingredient changes. This is just how I usually make this classic Tex-Mex dish.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For southwest chicken and rice bowls

  • 1
    whole-grain brown rice mix (i use success brand, but other brands work equally well)
  • 2 Tbsp
    olive oil
  • 2 or 3
    chicken breasts, cut into bite-size pieces
  • 1.25-oz pkg
    taco seasoning mix (divided)
  • 1 md
    jalapeno pepper, diced (or use 1/2 green bell pepper, diced (or 1 diced jalapeno pepper if you want less "heat")
  • 1/2
    red bell pepper, diced
  • 1/2
    yellow bell pepper, diced
  • 1 cup
    corn, fresh or frozen
  • 1 (15-oz) can
    black beans, rinsed and drained
  • 1 (10-oz) can
    diced tomatoes with green chilies (such as ro-tel)
  • 4
    tostada bowls (optional)
  • 3
    green onions (scallions), chopped
  • 3 Tbsp
    fresh cilantro, chopped
  • 1 md
    avocado, peeled and thinly sliced
  • 1 cup
    shredded pepper jack cheese, for garnish (optional)

How To Make southwest chicken and rice bowls

  • 1
    Prepare the brown rice mix according to package directions; set aside.
  • 2
    Add half of the taco seasoning to a gallon-size zip-lock bag, add chicken and shake bag to chicken.
  • 3
    Heat olive oil in large skillet over medium heat. Add seasoned chicken, and cook for 3 or 4 minutes per side or until chicken is browned and cooked through. Transfer cooked chicken to a plate.
  • 4
    In the same skillet, add the three diced peppers, and sauté for about 5 minutes, or until tender. Add more olive oil, if needed to keep peppers from sticking to skillet.
  • 5
    Stir in the corn, black beans, tomatoes, and cilantro. Add the prepared rice, cooked chicken, and remaining taco seasoning. Stir until thoroughly combined. Let the mixture simmer for about 3 or 4 minutes, or just until it's all heated through, stirring occasionally (to prevent sticking).
  • 6
    To serve, spoon chicken/rice mixture into 4 Tostado bowls (or serving bowls from your cupboard). Top each with a bit of the cheese (if using). Then sprinkle green onions and cilantro on top of each serving. Divide the avocado slices among the servings, and serve immediately.

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