Craving a meal that's both nutritious and bursting with bold Southwestern flavors? Look no further than this mouthwatering Southwest Chicken Vegetable Brown Rice Bowl that will transport your taste buds to a culinary fiesta! Packed with protein, complex carbohydrates, and vibrant vegetables, this recipe is not just a meal—it's a complete dining experience that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Southwestern
Serves: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare brown rice according to package instructions, typically combining 1 cup rice with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for approximately 35-40 minutes until water is absorbed and rice is tender.
- While rice is cooking, pat chicken breasts dry with paper towels. Season both sides with chili powder, cumin, salt, and pepper.
- Heat a large skillet over medium-high heat with a light coating of olive oil. Add seasoned chicken breasts and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from pan and let rest for 5 minutes before slicing.
- In the same skillet, add black beans, corn, and diced tomatoes. Sauté for 3-4 minutes until heated through, stirring occasionally.
- Slice chicken breasts into thin strips against the grain.
- Assemble bowls by dividing cooked brown rice among 4 serving bowls. Top each bowl with sliced chicken, bean and vegetable mixture.
- Garnish with fresh chopped cilantro. Optional: Add a squeeze of lime juice or a dollop of Greek yogurt for extra flavor.
Tips
- Temperature is Key: Always use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety and optimal juiciness.
- Rice Perfection: Rinse brown rice before cooking to remove excess starch and achieve a fluffier texture.
- Seasoning Hack: Toast your spices like chili powder and cumin in the dry skillet for 30 seconds before adding oil to enhance their flavor profile.
- Meal Prep Friendly: This recipe can be easily prepared in advance and stored in separate containers for quick weekday lunches.
- Customize Your Bowl: Feel free to add additional toppings like avocado, salsa, or a sprinkle of cheese to make the dish your own.
- Vegetarian Option: Substitute chicken with grilled tofu or additional beans for a plant-based version of this delicious bowl.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 30g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
