Introduction

This Southwest Chicken and Rice recipe is a hearty and flavorful meal perfect for busy weeknights. Packed with vibrant spices, tender chicken, and wholesome ingredients, it’s a comforting dish that’s easy to prepare and sure to satisfy the whole family.

Southwest Chicken and Rice Recipe - Recipe Image

Ingredients

2 cups cooked rice
1 lb chicken fillet, diced
1 can black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup diced tomatoes
1 onion, chopped
2 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Step 1: Heat a large skillet over medium heat.
Step 2: Add the chopped onion and minced garlic to the skillet. Sauté until they become soft and fragrant, about 3 to 5 minutes.
Step 3: Add the diced chicken to the skillet and cook until browned and cooked through, about 6 to 8 minutes.
Step 4: Stir in the chili powder, cumin, and paprika, coating the chicken and onion mixture evenly with the spices.
Step 5: Add the black beans, corn, and diced tomatoes to the skillet. Mix well and cook for another 3 to 4 minutes to heat through.
Step 6: Mix in the cooked rice, stirring until everything is well combined and heated through.
Step 7: Season with salt and pepper to taste.
Step 8: If using, sprinkle shredded cheese on top, cover the skillet, and let the cheese melt before serving.

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice or chopped cilantro before serving.
Swap chicken with ground turkey or tofu for a different protein option.
Use brown rice instead of white rice for a heartier, fiber-rich meal.
Adjust the chili powder amount for your preferred spice level.
Add diced bell peppers or jalapeños for extra texture and heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through, adding a splash of water if needed to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your spices and canned ingredients don’t contain any gluten additives. Always check labels to be sure.

Can I prepare this dish ahead of time?

Absolutely. You can cook and combine all ingredients, then refrigerate the dish and reheat it when ready to serve. This makes it a convenient option for meal prepping.

Southwest Chicken and Rice Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

A flavorful and hearty Southwest Chicken and Rice dish featuring tender chicken, black beans, corn, and tomatoes, seasoned with smoky spices and topped with melted cheese, perfect for a comforting weeknight meal.

Author: Dana
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Southwestern

Ingredients

Scale

Protein and Vegetables

1 lb chicken fillet, diced
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup diced tomatoes

Grains

2 cups cooked rice

Spices and Seasonings

2 tsp chili powder
1 tsp cumin
1 tsp paprika
Salt and pepper to taste

Dairy (Optional)

1 cup shredded cheese

Instructions

Heat the skillet: Heat a large skillet over medium heat to prepare for sautéing the vegetables and cooking the chicken.
Sauté aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened and fragrant, about 3-4 minutes, stirring occasionally to prevent burning.
Cook the chicken: Add the diced chicken to the skillet and cook until browned on all sides and fully cooked through, about 6-8 minutes.
Add spices: Stir in the chili powder, cumin, and paprika to coat the chicken and aromatics evenly and enhance the southwestern flavor profile.
Combine vegetables and beans: Add the drained black beans, corn, and diced tomatoes into the skillet, mixing well to combine all ingredients evenly.
Add cooked rice: Stir in the cooked rice thoroughly to distribute it evenly throughout the mixture and heat it through.
Season and adjust flavors: Season with salt and pepper to taste, stirring well.
Melt the cheese (optional): If using shredded cheese, sprinkle it over the top of the skillet mixture and cover the skillet for 2-3 minutes until the cheese melts and becomes gooey.

Notes

Use freshly cooked rice for best texture or leftover rice that’s been refrigerated.
Black beans and corn can be fresh, canned, or frozen; thaw or drain as necessary.
Adjust the chili powder and cumin amounts to suit your preferred spice level.
For a dairy-free version, simply omit the shredded cheese or substitute with a dairy-free cheese alternative.
Serve with a side of avocado slices or sour cream for added creaminess.

Keywords: Southwest Chicken and Rice, Chicken and Rice Skillet, Easy Chicken Dinner, One-Pan Chicken Recipe, Comfort Food, Spicy Chicken Rice