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southwest chicken and rice
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southwest chicken and rice

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: chicken
Calories: 420
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. Stir in the uncooked rice, black beans, corn, and diced tomatoes (with juice). Pour in the chicken broth and stir to combine.
  4. 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.
  5. 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.

Notes

  • 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.