Southwest Chicken and Rice Bowls

Vickie Parks


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 votes

10 Min
20 Min


  • 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 medium
    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(s)
    black beans, rinsed and drained
  • 1 (10-oz) can(s)
    diced tomatoes with green chilies (such as ro-tel)
  • 4
    tostada bowls (optional)
  • 3
    green onions (scallions), chopped
  • 3 Tbsp
    fresh cilantro, chopped
  • 1 medium
    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.

Printable Recipe Card

About Southwest Chicken and Rice Bowls

Course/Dish: Salads
Main Ingredient: Chicken
Regional Style: Southwestern
Hashtags: #tex-mex #southwest

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