Description
A flavorful and comforting dish that brings the vibrant tastes of Mexican cuisine to your table, perfect for gatherings and quick weeknight meals.
Ingredients
Scale
- 2 cups white or brown rice (jasmine rice preferred)
- 2 tablespoons olive oil
- 1 pound chicken breast (cut into bite-sized pieces)
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 tablespoon cumin
- 3/4 cup sweet yellow onion (diced)
- 5 garlic cloves (minced)
- 14.5 oz canned fire-roasted tomatoes
- 15 oz canned black beans (drained and rinsed)
- 1 1/2 cups frozen, fresh, or canned corn (drained)
- 4 oz canned diced green chiles (mild or hot)
- 1 lime (fresh squeezed)
- Avocado (diced)
- Cilantro (finely chopped)
- Sour cream or Greek yogurt
- Shredded cheese (sharp white cheddar recommended)
- Lime wedges (served on the side)
Instructions
- Cook rice according to package instructions until fluffy and tender.
- Heat olive oil in a large skillet over medium heat. Add chicken, salt, chili powder, cumin, onion, and garlic. Toss to coat the chicken and cook for about 5 minutes until golden.
- Add fire-roasted tomatoes, beans, corn, and green chiles to the skillet. Continue cooking for another 5 minutes, or until the chicken is thoroughly cooked. Drizzle lime juice over the top and remove from heat.
- Assemble bowls by layering cooked rice, the southwest chicken mixture, and your choice of toppings. Give it a good stir to combine and enjoy!
Notes
Marinate chicken in lime juice and spices ahead of time for added flavor. Feel free to customize ingredients to suit dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 80mg