Southwest Chicken and Rice Bowls are a vibrant, flavor-packed meal featuring seasoned chicken, colorful bell peppers, hearty black beans, and wholesome brown rice—all tied together with bold taco spices. This one-pan meal is nutritious, satisfying, and perfect for busy weeknights or meal prep. Every bite delivers a balance of protein, veggies, and bold Southwestern flavor.
Why You’ll Love This Recipe
This dish combines bold flavors and wholesome ingredients in a way that’s both satisfying and easy to make.
One-pan meal: Minimal cleanup with a quick, efficient cooking process.
Family-friendly: Great for picky eaters and easy to customize with toppings.
Meal prep ready: Make ahead and enjoy throughout the week.
Nutritious: Packed with lean protein, fiber-rich beans, and colorful vegetables.
Customizable: Easily adjust spice level or swap out ingredients to suit your taste.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 (14 ounce) bag Success® Whole Grain Brown Rice or about 1¼ cups dry rice of choice
2 tablespoons olive oil
3 medium chicken breasts, cut into chunks
1 envelope (1.25 ounce) taco seasoning, divided
½ green bell pepper, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
1 cup corn (fresh or frozen)
1 can (15 ounce) black beans, drained and rinsed
1 can (10 ounce) Ro-Tel diced tomatoes and green chilies
¼ cup fresh cilantro, chopped
directions
Prepare the rice according to package directions. Set aside.
In a large skillet, heat olive oil over medium heat. Add chicken and sprinkle with 3 tablespoons of the taco seasoning.
Cook the chicken for about 3–4 minutes per side, or until browned and cooked through. Remove chicken and set aside.
In the same skillet, add the diced bell peppers. Sauté for 4–5 minutes until tender, adding a little more oil if needed.
Add corn, black beans, Ro-Tel tomatoes, and chopped cilantro to the skillet. Stir to combine.
Return the cooked chicken to the skillet along with the prepared rice and remaining taco seasoning. Stir everything together and let simmer for 3–4 minutes until heated through.
Remove from heat and spoon into bowls. Top with additional cilantro if desired. Serve immediately.
Servings and timing
This recipe serves 4–6 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Vegetarian version: Skip the chicken and add extra beans or tofu for a meatless option.
Spicy version: Add diced jalapeños or a pinch of cayenne pepper for more heat.
Cheesy topping: Sprinkle shredded cheddar or Monterey Jack cheese on top before serving.
Grain swap: Use white rice, quinoa, or cauliflower rice instead of brown rice.
Taco bowl style: Serve with shredded lettuce, sour cream, and tortilla chips for extra texture.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes, stirring halfway through, or reheat in a skillet over medium heat with a splash of water or broth to prevent drying out.
This dish also freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Yes, using pre-cooked chicken is a great time-saver. Add it in during the final heating step.
Can I use canned corn?
Absolutely. Drain before adding. Frozen or fresh corn also works well.
What is Ro-Tel, and can I substitute it?
Ro-Tel is a mix of diced tomatoes and green chilies. You can use canned diced tomatoes and add chopped green chilies separately.
Is this dish spicy?
It has mild spice from the taco seasoning and Ro-Tel. Adjust seasoning to control heat.
Can I double this recipe?
Yes, easily double the ingredients to feed a crowd or for meal prepping extra portions.
What toppings go well with this dish?
Sliced avocado, lime wedges, sour cream, shredded cheese, or hot sauce are all excellent additions.
Can I make this dish dairy-free?
Yes, it’s naturally dairy-free unless you add cheese or sour cream as toppings.
How do I keep the rice from getting mushy?
Avoid overcooking the rice and stir it in just before simmering briefly to keep the texture firm.
Is this recipe gluten-free?
Yes, if you use a gluten-free taco seasoning and check that your other ingredients are gluten-free.
Can I make this in an Instant Pot?
Yes, cook the chicken using the sauté function, then add all ingredients and pressure cook for 5 minutes with a quick release.
Conclusion
Southwest Chicken and Rice Bowls are a colorful, healthy, and satisfying meal packed with bold flavors and wholesome ingredients. Quick to prepare and full of texture and taste, this recipe is perfect for weeknight dinners or easy lunches. Whether you keep it simple or add your favorite toppings, it’s a delicious way to enjoy a nutritious, well-balanced bowl.
Southwest Chicken and Rice Bowls
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Sautéing / One-Pan
- Diet: Gluten Free
Description
These Southwest Chicken and Rice Bowls are a delicious, nutrient-packed meal loaded with tender chicken, hearty rice, colorful peppers, black beans, corn, and bold taco seasoning. It’s a one-pan dinner that’s perfect for meal prep or a quick, healthy weeknight fix!
Ingredients
1 (14 oz) bag Success® Whole Grain Brown Rice (or about 1 1/4 cup dry rice of choice)
2 tablespoons olive oil
3 medium chicken breasts, cut into chunks
1 envelope (1.25 oz) taco seasoning, divided
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 cup corn (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) Ro-Tel diced tomatoes with green chilies
1/4 cup fresh cilantro, chopped
Instructions
Prepare rice according to package directions. Set aside.
In a large skillet over medium heat, heat olive oil and add chicken. Sprinkle with 3 tablespoons of taco seasoning.
Cook chicken 3-4 minutes per side, until browned and cooked through. Remove to a plate.
In the same skillet, add green, red, and yellow bell peppers. Sauté for 4-5 minutes until tender.
Add corn, black beans, Ro-Tel tomatoes, and cilantro. Stir to combine.
Add prepared rice, cooked chicken, and remaining taco seasoning to skillet. Stir well and let simmer for 3-4 minutes until heated through.
Spoon into bowls, top with extra cilantro if desired, and serve immediately.
Notes
-
Great topped with avocado, sour cream, lime wedges, or shredded cheese.
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Can substitute ground turkey or beef for chicken.
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Perfect for meal prep—just portion into containers and refrigerate
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