Creating this Wholesome Southwest Chicken and Rice Bowl is surprisingly simple. Follow these step-by-step instructions to bring this flavorful dish to life in your kitchen:

Step 1: Prepare the Chicken

1. In a medium bowl, combine the cubed chicken breast, olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices. Let it marinate for at least 15 minutes, or up to 30 minutes for more intense flavor. While the chicken marinates, you can move on to preparing the rice and vegetables.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the marinated chicken to the skillet in a single layer (avoid overcrowding the pan – cook in batches if necessary).
3. Cook the chicken for 5-7 minutes per side, or until it is cooked through and no longer pink inside. The chicken should be nicely browned and slightly crispy on the edges. Remove the cooked chicken from the skillet and set aside in a bowl, keeping it warm.

Step 2: Cook the Rice

1. While the chicken is cooking, prepare the rice. In a medium saucepan, combine the uncooked rice and chicken broth (or water). Bring the mixture to a boil over high heat.
2. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18-20 minutes for white rice, or 40-50 minutes for brown rice, or according to package directions for your chosen rice. Do not lift the lid during the simmering process to ensure the rice cooks properly. Quinoa typically takes around 15 minutes to cook.
3. After the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice and ensures it’s fluffy and tender. Fluff the rice with a fork before adding it to the bowls.

Step 3: Sauté the Vegetables

1. While the rice is simmering, prepare the vegetables. In the same skillet you used to cook the chicken (no need to clean it – the chicken flavors will enhance the vegetables!), heat 1 tablespoon of olive oil over medium heat.
2. Add the diced onion and minced garlic to the skillet. Sauté for 3-5 minutes, or until the onion becomes softened and translucent and the garlic is fragrant. Be careful not to burn the garlic.
3. Add the diced red and green bell peppers to the skillet with the onions and garlic. Continue to sauté for another 5-7 minutes, or until the bell peppers are tender-crisp. You want them to be slightly softened but still have a bit of bite.
4. Stir in the rinsed and drained black beans and corn to the skillet with the vegetables. Cook for another 2-3 minutes, until the beans and corn are heated through.

Step 4: Assemble the Southwest Flavors and Bowls

1. Remove the skillet from the heat. Stir in the chopped fresh cilantro and the juice of 2 limes into the vegetable and bean mixture. Season with salt and pepper to taste. The lime juice adds a bright, zesty flavor that ties all the elements together.
2. Now it’s time to assemble your Wholesome Southwest Chicken and Rice Bowls! Divide the cooked rice evenly among bowls.
3. Top the rice with the sautéed vegetable and bean mixture, followed by the cooked Southwest chicken.
4. Garnish your bowls with your favorite optional toppings. Avocado, salsa, Greek yogurt, shredded cheese, and jalapeños are all fantastic choices. Let everyone customize their bowls to their liking.
5. Serve immediately and enjoy the explosion of flavors in every bite! This dish is delicious served warm or at room temperature, making it perfect for meal prep as well.