Lunch

Southwest Chicken and Rice Bowl

Bysarra June 30, 2025

Short Description
A vibrant and satisfying bowl featuring tender, spiced chicken served atop fluffy rice, complemented by black beans, crisp corn, and fresh salsa. This Southwest-inspired dish balances bold flavors with wholesome ingredients, making it perfect for weeknight dinners or meal prep.

Why You’ll Love This Recipe

Bold, Balanced Flavor: A harmonious blend of smoky spices, zesty lime, and fresh cilantro.
Wholesome Ingredients: Lean protein, fiber-rich beans, and nutrient-packed vegetables in every bite.
Easy Meal Prep: Assemble large batches for grab-and-go lunches or simple reheating.
Customizable: Adjust spice levels, swap grains, or add toppings to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Marinate the Chicken: In a bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over chicken breasts (or thighs). Drizzle with olive oil and toss to coat.
Cook the Rice: Prepare long-grain white rice (or brown rice) according to package instructions; fluff with a fork and keep warm.
Sear the Chicken: Heat a large skillet over medium-high heat. Add a bit of oil, then cook the chicken 5–7 minutes per side, until cooked through (internal temperature 165 °F/74 °C). Remove from skillet, let rest 5 minutes, then slice into strips.
Warm the Beans and Corn: In the same skillet, add drained and rinsed black beans and frozen or canned corn. Sauté for 2–3 minutes until heated through. Season lightly with salt and pepper.
Prepare the Salsa: Dice tomato, red onion, and jalapeño (seeds removed for milder heat). Toss with chopped cilantro, lime juice, and a pinch of salt.
Assemble the Bowls: Divide rice among serving bowls. Top with sliced chicken, beans, corn, and fresh salsa. Garnish with additional cilantro, lime wedges, and a dollop of Greek yogurt or shredded cheese if desired.

Servings and timing

Servings: 4 bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Grain Swap: Use quinoa or cauliflower rice for a gluten-free or lower-carb option.
Protein Swap: Substitute shrimp, tofu, or flank steak for the chicken.
Spice Level: Add diced serrano peppers or a dash of cayenne for extra heat.
Cheesy Twist: Top with pepper jack or cotija cheese for a creamy finish.

Storage/Reheating

Store each component separately in airtight containers in the refrigerator for up to 4 days. To reheat:

Microwave: Combine chicken, rice, beans, and corn in a microwave-safe bowl. Cover loosely and heat on medium power for 2–3 minutes, stirring halfway.
Stovetop: Warm ingredients in a lightly oiled skillet over medium heat, stirring until evenly heated.
For longer storage, freeze cooked chicken and rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is the best way to prevent rice from sticking?

Rinse rice under cold water until it runs clear to remove excess starch, and use a tight-fitting lid while cooking. Once done, let it rest off the heat for 5 minutes before fluffing with a fork.

Can I use brown rice instead of white rice?

Yes. Brown rice adds a nuttier flavor and more fiber but requires a longer cooking time—typically 40–45 minutes. Adjust your schedule accordingly.

How can I make this recipe vegetarian?

Replace chicken with seasoned and roasted cauliflower florets or pan-fried tofu strips, and ensure all toppings are plant-based.

Is this dish gluten free?

As written, yes—provided you use certified gluten-free spices and corn products. Always check labels if you have a gluten sensitivity.

Can I assemble these bowls ahead of time?

Absolutely. Store components separately for up to 4 days and assemble just before eating to maintain freshness and texture.

How spicy is this recipe?

Mild to moderate. You can control heat by adjusting or omitting jalapeños and by choosing mild chili powder.

What are good toppings for added crunch?

Tortilla strips, crushed tortilla chips, or roasted pepitas add a satisfying crunch.

Can I add more vegetables?

Yes—sautéed bell peppers, onions, or zucchini make great additions.

How do I reheat frozen portions without drying them out?

Thaw in the refrigerator overnight, then reheat gently on the stovetop with a splash of water or broth to retain moisture.

What’s the nutrition like per serving?

Approximately 450–500 calories, 35 g protein, 50 g carbohydrates, and 12 g fat. Values vary based on ingredient choices.

Conclusion

This Southwest Chicken and Rice Bowl delivers vibrant flavors, hearty nutrition, and endless customization options. Whether you’re meal-prepping for the week or seeking a quick dinner solution, this recipe hits all the right notes—spicy, savory, and utterly satisfying. Give it a try and make it your own!

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