Southwest Chicken with Brown Rice
Savor the bold, zesty flavors of the Southwest with this hearty Southwest Chicken with Brown Rice recipe! Perfectly seasoned, juicy chicken breasts are paired with nutty brown rice and a vibrant medley of sautéed bell peppers, red onions, black beans, and sweet corn. A hint of lime juice adds a refreshing tang, while optional toppings like melted cheese and fresh cilantro elevate each bite. This wholesome dish is packed with protein, fiber, and satisfying Tex-Mex spices, making it a mouthwatering choice for weeknight dinners or meal prep. Quick to assemble and brimming with color, texture, and flavor, this recipe is sure to become a family favorite. Ideal for those craving a nutritious, flavorful, and easy-to-make one-bowl meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup brown rice
- 2 cups chicken broth or water
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, diced red onion
- 1 cup frozen corn kernels
- 1 cup black beans (canned, rinsed, and drained)
- 2 tablespoons lime juice
- 0.5 cup shredded cheese (optional)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Begin by cooking the brown rice. Rinse the rice under cold water, then combine it with chicken broth (or water) in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until the rice is cooked and the liquid is absorbed.
While the rice cooks, prepare the chicken. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove the chicken from the skillet and let it rest on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the diced red and yellow bell peppers, diced red onion, and frozen corn. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.
Add the black beans to the skillet with the vegetables and stir until heated through, about 2 minutes. Remove the skillet from the heat and stir in the lime juice.
Slice the rested chicken breasts into strips.
To assemble, divide the cooked brown rice evenly among four serving plates. Top each plate with a generous portion of the vegetable and bean mixture, then place the sliced chicken on top.
If desired, sprinkle shredded cheese over the chicken and garnish with chopped fresh cilantro. Serve immediately and enjoy!
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3777 mg | 164% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 25.0 g | ||
| Protein | 261.4 g | 523% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 677 mg | 52% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4047 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
