These Southwest Chicken and Rice Bowls are packed with tender chicken, brown rice, bell peppers, corn, black beans, and spices!
Course: Main Course
Keyword: chicken recipe, rice recipe
1(14 ounce) bag Success® Whole Grain Brown Rice or about 1¼ cup dry rice of choice
3medium chicken breastscut into chunks
1envelope(1.25 ounce) taco seasoningdivided
½green bell pepperdiced
½red bell pepperdiced
½yellow bell pepperdiced
1cupcorn(fresh or frozen)
1can(15 ounce) black beansdrained and rinsed
1can(10 ounce) ro-tel diced tomatoes and green chilies
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.
*Rice: alternatively, you can use about 1¼ cups dry rice of choice and cook according to directions.