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Flavor-Packed Southwest Chicken and Rice Bowls

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A comforting and colorful meal featuring seasoned chicken, colorful bell peppers, hearty black beans, and zingy tomatoes, all served atop brown rice.

Ingredients

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  • 1 cup Brown Rice
  • 1 tablespoon Olive Oil
  • 1 lb Boneless, Skinless Chicken Breasts, diced
  • 2 tablespoons Taco Seasoning
  • 1 cup Bell Peppers (green, red, yellow), diced
  • 1 cup Corn (fresh, frozen, or canned)
  • 1 can Black Beans, rinsed and drained
  • 1 can Ro-tel Diced Tomatoes with Green Chiles
  • 1/4 cup Fresh Cilantro, chopped

Instructions

  1. Cook the brown rice according to package directions. Set aside.
  2. In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken and sprinkle taco seasoning over it. Sauté until fully cooked and browned, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add more olive oil if needed and toss in the diced bell peppers. Sauté for about 5 minutes until tender yet slightly crisp.
  4. Stir in corn, black beans, Ro-tel tomatoes, and cilantro. Mix together and cook for another 2-3 minutes.
  5. Return cooked chicken to the skillet and add the cooked brown rice. Stir everything until heated through, about 2-3 minutes.
  6. Scoop into bowls and serve hot. Top with favorite toppings like fresh cilantro, shredded cheese, or avocado.

Notes

Can be stored in the fridge for up to 4 days. Great for meal prep!

Nutrition

Find it online: https://us.recipesfood.org/southwest-chicken-rice-bowls/

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