Southwest Chicken Rice Bowl Recipe — Flavorful Weeknight Dinner

My Southwest Chicken Rice Bowl is an ideal big-batch meal: flavorful, filling, and perfect for leftovers. I like to add one recipe each week that stretches into lunches or another dinner, and this rice-based skillet dish is exactly that.

This post has been sponsored by USA Rice. All thoughts and opinions are my own.

The base for this recipe is U.S.-grown basmati rice. It’s comforting, affordable, nutritious, and a versatile grain that pairs beautifully with bold southwest flavors.

I enjoy using this rice in many recipes, like chicken and rice quesadillas, teriyaki chicken and rice skillet, or a hearty chicken and sausage gumbo.

For this slightly spicy, cheesy, veggie-packed bowl I chose aromatic long-grain basmati for its firm, slightly chewy texture and nutty flavor. The rice complements chili powder, cumin, coriander and cayenne, and blends with sautéed onions, colorful bell peppers, poblano, black beans, corn, and fresh salsa.

This one-pan meal is finished with cooked chicken, fresh lime juice, cilantro, and a generous sprinkle of cheese. Add your favorite zesty garnishes and serve a satisfying, easy dinner.

Why You Will Love These Southwest Chicken Rice Bowls

• One-pan dinner: minimal prep and easy cleanup.
• Makes a large batch so you’ll have leftovers for lunches or another meal.
• Quick weeknight option — prep and cook in about 40 minutes.
• Bright southwestern flavors and colorful vegetables.
• Relies on pantry staples and simple fresh ingredients.

Rice nutrition

• Cooked rice has about 100 calories per half-cup serving.
• U.S.-grown rice is sodium-, cholesterol- and trans fat–free, with only a trace of fat.
• Rice is gluten-free and among the least allergenic grains.
• It supplies more than 15 vitamins and minerals, including B-vitamins, folic acid, iron and zinc.
• Rice is a complex carbohydrate that delivers steady energy for daily activity.

Ingredients

For exact measurements and the full recipe, see the recipe card below in the recipe section.

• U.S.-grown rice: Basmati or jasmine white rice work best for this skillet-style dish.
• Rotisserie or cooked chicken: Shredded or diced pre-cooked chicken keeps this recipe quick and easy.
• Seasoning mix: A blend of chili powder, cumin, coriander, oregano and a pinch of cayenne for warmth and depth.
• Peppers: Red and yellow bell peppers plus a poblano for mild heat and extra flavor.
• Salsa: Use your favorite store-bought or homemade salsa (I often use a southwest-style salsa).
• Other essentials: corn, black beans, shredded Mexican cheese blend, fresh cilantro, lime juice, and chicken broth.

Step-by-Step Directions

Full instructions and measurements are in the recipe card below.

1. Sauté the onion, bell peppers and poblano in olive oil until softened; add garlic and cook briefly until fragrant.
2. Stir in the rice to coat the grains, then add chicken broth, salsa, black beans and the seasoning blend.
3. Bring to a gentle boil, then cover and simmer on low for about 25 minutes or until rice is tender.
4. Fluff the rice, then stir in the cooked chicken, corn, cilantro and lime juice.
5. Top with shredded cheese, cover briefly until it melts, and serve with your preferred garnishes.

Tips and Variations

• Use leftover cooked chicken or a store-bought rotisserie chicken for convenience.
• Swap rotisserie chicken for cooked ground chicken, turkey, or beef, or omit meat for a vegetarian version.
• If you’re short on time, a taco or fajita seasoning packet works in place of the custom spice blend.
• If basmati isn’t available, jasmine rice is an excellent substitute; the recipe hasn’t been tested with brown rice.
• Top generously: avocado, sour cream or Greek yogurt, tortilla strips, fresh cilantro, and hot sauce all work well.

FAQs

Recipe

Southwest Chicken Rice Bowls

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 8

These Southwest Chicken Rice Bowls combine colorful veggies, diced chicken, perfectly cooked U.S.-grown rice, corn, black beans, salsa and bold spices for a one-pan meal that makes great leftovers.

Ingredients

• 1 Tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 poblano chili, seeded and diced
• 3–4 cloves garlic, minced
• 1 cup U.S.-grown basmati white rice
• 2 cups chicken broth
• 1 cup salsa
• 1 (15 oz) can black beans, drained and rinsed
• Seasonings: 1 tsp chili powder, 1 tsp ground cumin, 1 tsp kosher salt, 3/4 tsp coriander, 1/2 tsp oregano, pinch cayenne, black pepper
• 2 cups cooked, diced chicken
• Juice of 1 lime
• 1/4 cup fresh cilantro, roughly chopped
• 1 cup yellow corn
• 1 cup shredded Mexican cheese blend
• Garnish ideas: cilantro, lime wedges, tortilla strips, sour cream or Greek yogurt, avocado

Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté the onion, bell peppers and poblano for 4–5 minutes until softened; season with a pinch of salt. Add garlic and cook about 30 seconds until fragrant.
2. Add the rice and stir to coat the grains. Pour in chicken broth, salsa, black beans, and the seasoning blend; stir to combine.
3. Bring to a gentle boil, then reduce heat to low, cover, and simmer about 25 minutes, or until the rice is tender. Fluff with a fork.
4. Stir in the cooked chicken, lime juice, cilantro and corn. Sprinkle the cheese over the top and cover again until the cheese melts, about 2–3 minutes.
5. Serve in bowls and garnish with additional cilantro, lime, tortilla strips, sour cream, avocado, or your favorite toppings.

Notes

• Storage: Refrigerate leftovers in an airtight container for 3–4 days.
• Substitutions: Use leftover cooked chicken, rotisserie chicken, or other cooked meats. For a vegetarian version, omit the chicken and add more beans or vegetables.

Nutrition (per serving, approximate)

Calories: 362 kcal | Carbohydrates: 39 g | Protein: 24 g | Fat: 12 g