southwest chicken and rice bowls

Name: Southwest Chicken and Rice Bowls
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 - whole-grain brown rice mix (i use success brand, but other brands work equally well); 2 tablespoon(s) olive oil; 2 or 3 - chicken breasts, cut into bite-size pieces; 1.25-oz package(s) 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 tablespoon(s) fresh cilantro, chopped; 1 medium avocado, peeled and thinly sliced; 1 cup - shredded pepper jack cheese, for garnish (optional)

(2 RATINGS)

16 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Apr 26, 2017

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.

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Chicken, rice, peppers with south-west seasonings.

prep time 10 Min

cook time 20 Min

method Saute

yield 4 serving(s)

Ingredients

1 - whole-grain brown rice mix (i use success brand, but other brands work equally well)
2 tablespoons olive oil
2 or 3 - chicken breasts, cut into bite-size pieces
1.25-oz packages 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 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 tablespoons 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

Step 1

Prepare the brown rice mix according to package directions; set aside.

Step 2

Add half of the taco seasoning to a gallon-size zip-lock bag, add chicken and shake bag to chicken.
Step 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.
Step 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.
Step 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).
Step 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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