One-Skillet Southwest Chicken and Rice Bowls
Kid-friendly/kid-favorite One-Skillet Southwest Chicken and Rice Bowls are perfect for a quick and easy weeknight meal. This filling main dish is packed with southwest flavors and is ready in just 30 minutes!
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My kids love the build-your-own Chicken Bowls from Chipotles. Sometimes when we have extra time on the weekends, we recreate the experience at home by setting out all of the fixings so they can build their own burrito bowls.
During the week, when we’re craving food with a southwest flair AND I want a quick, cozy, weeknight dinner, I turn to these one-skillet Southwest Chicken and Rice Bowls.
Why You’ll Love One Skillet Southwest Chicken and Rice Burrito Bowls
- This recipe is totally flexible. Hate black beans? Leave them out, swap them for something else, or heat them and serve them on the side if your family has mixed feeling about them.
- This dish can easily be turned into a hearty vegetarian meal by leaving out the chicken and adding in a can of pinto beans.
- It’s ready in just 30 minutes – which is less time than it usually takes to get in and out of a Chipotle restaurant!
- Burrito Bowls are super popular with kids (especially teenagers) so this recipe is almost guaranteed to be a hit with your entire family.
- Southwest Chicken & Rice Bowls are a great use for left-over chicken breasts and the perfect reason to always have Crockpot Shredded Chicken in your freezer.
What You’ll Need to Make Southwest Chicken & Rice Bowl
- 1 TBSP olive oil
- 1 medium red pepper, diced
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain or jasmine rice
- ½ tsp Cumin
- 1 can (14.5 oz) chicken broth
- 2 cups cooked or shredded chicken
- 2 cups frozen sweet corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) diced tomatoes with green chiles, undrained
How to Make One-Dish Southwest Chicken Bowls
Step One
- Add the olive oil to a large non-stick skillet (this Staub pan is my go-to for dishes like this!) and heat over medium heat until warm.
- Next, add the pepper and onions and saute for approximately 3 minutes until they start to soften.
- Next, stir in the garlic and cook for an additional minute.
Step Two
- Stir in the rice, broth, and cumin and bring to a boil.
- Reduce the heat to low, cover, and allow to simmer until the rice is tender. (This should take about 15 minutes but keep an eye on it to make sure you do not burn the rice.)
- Next, stir in the remaining ingredients, put the cover back on, and allow it to cook until everything is completely heated.
Easy Side Dishes to Serve with Southwest Chicken and Rice Bowls
- A simple side salad
- Corn Bread
- Tortilla Chips & Guacamole
- Cut-up Fruit
More Easy Dinner Recipes You’ll Love
- Easy Kid Friendly Chicken Enchiladas
- Cheesy Chicken Green Enchilada Soup
- Quick and Easy Artichoke and Feta Chicken
- 20-Minute Rosemary Chicken
- 15-Minute Everything Bagel Salmon
- Easiest Ever Slow Cooker Mexican Carnitas
- No-Fail Baked Chicken Parmesan
One-Skillet Southwest Chicken and Rice Bowls
Kid-friendly/kid-favorite One-Skillet Southwest Chicken and Rice Bowls are perfect for a quick and easy weeknight meal. This filling main dish is packed with southwest flavors and is ready in just 30 minutes!
Ingredients
- 1 TBSP olive oil
- 1 medium red pepper diced
- 1 medium red onion diced
- 2 cloves garlic minced
- 1 cup uncooked long-grain or jasmine rice
- ½ tsp Cumin
- 1 can 14.5 oz chicken broth
- 2 cups cooked or shredded chicken
- 2 cups frozen sweet corn
- 1 can 15 oz black beans, rinsed and drained
- 1 can 10 oz diced tomatoes with green chiles, undrained
Instructions
- Step OneAdd the olive oil to a large non-stick skillet (this Staub pan is my go-to for dishes like this!) and heat over medium heat until warm.
- Next, add the pepper and onions and saute for approximately 3 minutes until they start to soften.
- Next, stir in the garlic and cook for an additional minute.
- Step TwoStir in the rice, broth, and cumin and bring to a boil.
- Reduce the heat to low, cover, and allow to simmer until the rice is tender. (This should take about 15 minutes but keep an eye on it to make sure you do not burn the rice.)
- Next, stir in the remaining ingredients, put the cover back on, and allow it to cook until everything is completely heated.
Servings: 6 Servings
