Southwest Chicken and Rice is a hearty, one-pot meal that brings bold Tex-Mex flavor to your dinner table with minimal effort. Tender chicken, seasoned rice, black beans, corn, and zesty spices all cook together in one pan, making it the perfect weeknight meal that’s both satisfying and simple to clean up. Packed with protein, veggies, and layers of smoky flavor, this dish is versatile enough to serve as a main or stuff into burritos, tacos, or lettuce wraps. Whether you’re feeding a family or meal prepping for the week, this crowd-pleaser will quickly become a regular in your dinner rotation.

What Makes This Dish Special?

This recipe is all about flavor, simplicity, and convenience. It’s a true one-pan meal—everything cooks together, so the rice absorbs the spices and chicken juices for maximum flavor. You get the best of Tex-Mex: juicy chicken, hearty beans, sweet corn, and a kick of chili powder, all wrapped up in perfectly fluffy rice.

Cooking Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup long grain white rice (uncooked)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen or canned corn
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
2 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon paprika
Salt and pepper, to taste
Juice of 1 lime
Fresh cilantro, shredded cheese, sour cream (optional toppings)

Instructions

1. Sauté the Aromatics and Chicken

In a large skillet or deep sauté pan, heat olive oil over medium heat. Add the diced onion and red bell pepper. Cook for 3–4 minutes until softened. Add garlic and cook another 30 seconds.

Add the chicken pieces and season with salt, pepper, chili powder, cumin, and paprika. Cook for about 5–6 minutes, stirring occasionally, until chicken is mostly cooked through.

2. Add Rice and Liquids

Stir in the uncooked rice, black beans, corn, and diced tomatoes (with juice). Pour in the chicken broth and stir to combine.

3. Simmer

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18–22 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.

4. Finish and Serve

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, squeeze fresh lime juice over the top, and sprinkle with chopped cilantro. Serve with shredded cheese or sour cream if desired.

Variations

Spicy Version: Add diced jalapeños or extra cayenne pepper.
Cheesy Rice: Stir in 1 cup of shredded cheese at the end for a creamy finish.
Veggie Boost: Add chopped zucchini or spinach in the last 5 minutes of cooking.
Use Brown Rice: Increase broth and simmer time accordingly—about 40–45 minutes.

Equipment You’ll Need

Large skillet or sauté pan with lid
Knife and cutting board
Measuring cups and spoons
Wooden spoon or spatula

Nutritional Information (Approx. Per Serving)

Calories: 420
Protein: 28g
Carbohydrates: 42g
Fat: 14g
Fiber: 6g
Sodium: 650mg

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely and freeze in individual portions for up to 2 months.
Reheat: Microwave or reheat in a skillet with a splash of broth or water.

My Cooking Experience

This dish has been a staple in my weeknight rotation for years. I love how easy it is to throw together with pantry staples, and the leftovers are even better the next day. It’s great for family dinners, potlucks, or lunch meal prep, and I always keep extra cans of beans and tomatoes on hand just for this recipe.

Conclusion

Southwest Chicken and Rice is the ultimate comfort food with a spicy twist. Quick, satisfying, and bursting with flavor, it’s a one-pot miracle that makes dinner easy and cleanup even easier. Customize it to your taste, top it with your favorite fixings, and dig into a bowl of warm, cheesy, Tex-Mex comfort.

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