Description

Indulge in the vibrant flavors of Southwest Chicken and Rice, a comforting dish that effortlessly blends smoky spices with tender chicken and hearty ingredients. Perfect for weeknight dinners or family gatherings, this one-pot meal is not only easy to prepare but also promises to impress with its colorful presentation and bold taste. Each bite delivers a satisfying crunch from fresh vegetables and a delightful warmth that will have everyone coming back for seconds.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
1 cup long-grain brown rice
1 can (15 oz) black beans, rinsed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, diced
2 tsp cumin
2 tsp chili powder
2 cups low-sodium chicken broth
Fresh cilantro for garnish

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Instructions

Gather all ingredients on a clean countertop. Chop the bell peppers and onion, then rinse the black beans until water runs clear.
In a large skillet over medium heat, add 2 tsp olive oil. Sauté onions until translucent, then add diced chicken; cook until browned on all sides.
Sprinkle cumin and chili powder over the chicken, stirring in the brown rice. Pour in the chicken broth and bring to a gentle simmer.
Once the rice is partially cooked, stir in black beans and chopped bell peppers. Cover tightly to allow steam to cook everything evenly.
Simmer on low heat until rice is fluffy and liquid is absorbed (about 30 minutes). Fluff gently with a fork and garnish with fresh cilantro before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Skillet
Cuisine: Southwestern

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 2g
Sodium: 450mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 30g
Cholesterol: 90mg