Southwest Chicken and Rice Bowls
These Southwest Chicken and Rice Bowls are packed with tender chicken, brown rice, bell peppers, corn, black beans, and spices!
Ingredients
- 1 (14 ounce) bag Success® Whole Grain Brown Rice or about 1¼ cup dry rice of choice
- 2 tablespoons olive oil
- 3 medium chicken breasts cut into chunks
- 1 envelope (1.25 ounce) taco seasoning divided
- ½ green bell pepper diced
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- 1 cup corn (fresh or frozen)
- 1 can (15 ounce) black beans drained and rinsed
- 1 can (10 ounce) ro-tel diced tomatoes and green chilies
- ¼ cup fresh cilantro chopped
Instructions
- Prepare Success® Whole Grain Brown Rice (or other rice) according to package directions. Set aside.
- Heat a large skillet over medium heat. Add olive oil and chicken. Sprinkle with 3 tablespoons taco seasoning. Cook chicken about 3-4 minutes, per side, until browned and cooked through. Remove to a separate plate.
- In the same skillet, add green pepper, red pepper, and yellow pepper. Sauté for about 4-5 minutes, or until tender. Add more olive oil, if needed. Add corn, black beans, ro-tel tomatoes, and cilantro to skillet. Stir to combine.
- Add prepared rice, chicken, and rest of taco seasoning. Stir to combine and let simmer for 3-4 minutes, or until heated through. Remove from heat.
- Spoon into bowls and top with more cilantro, if desired. Serve immediately.
Notes
*Rice: alternatively, you can use about 1¼ cups dry rice of choice and cook according to directions.