Southwest Chicken and Rice Bowls
Generous brown-rice bowls topped with chili-seasoned chicken, corn, black beans, and lime.
Ingredients
Main Ingredients
- 2 cups brown rice dry
- 1 lb boneless, skinless chicken breast diced evenly
- 1 cup bell peppers chopped
- 1 cup corn fresh or frozen
- 1 can black beans drained and rinsed
Seasoning and Garnish
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup cilantro chopped
As Needed
- water for cooking the rice according to its package and loosening the skillet as needed
Instructions
Method
- Cook the dry brown rice with water according to its package directions, typically about 45 minutes at a covered low simmer. Rest covered according to the package, about 10 minutes, then fluff.
- Heat the olive oil over medium heat. Cook the diced chicken with chili powder, cumin, salt, and pepper for 3–4 minutes until the exterior starts to brown.
- Add peppers, corn, and drained beans; cook over medium heat for 5–7 minutes until the peppers soften and the largest chicken pieces reach 165°F. Add a splash of water if the skillet dries before everything finishes.
- Remove from heat and stir in lime juice and cilantro. Divide the rice and filling evenly among four bowls.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.