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
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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
