Southwest Chicken Rice Bowls

Chili-spiced chicken, rice, and black beans topped with fresh veggies, cheese, and lime for a quick, flavor-packed Southwest bowl.

This easy Southwest-inspired bowl layers fluffy rice with chili-spiced chicken, warm black beans, and fresh tomatoes, then finishes with melty cheese, jalapeño, cilantro, and a squeeze of lime for a bold, satisfying meal that’s perfect for quick weeknight dinners or simple meal prep.

Servings

2

Prep Time

10-15 minutes

Cook Time

15-20 minutes

Total Time

25-30 minutes

Rice
1/2 cup uncooked white rice
1 cup chicken broth or water
Pinch of salt

Chicken
1 tbsp olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp chili powder
½ tsp cayenne pepper
½ tsp garlic powder
Salt & black pepper, to taste

Beans & Toppings
1 can (15 oz) black beans, drained & rinsed
1 cup diced fresh tomatoes
1 jalapeño, sliced (optional)
½ cup shredded cheddar or pepper jack cheese
Fresh cilantro, chopped (for garnish)
Fresh lime wedges (for serving)

Preparation

  • Rinse the rice under cold water until the water runs clear; drain.
  • Cut chicken breasts into bite-sized pieces and pat dry.
  • Drain and rinse black beans.
  • Dice tomatoes, slice jalapeño (if using), chop cilantro, and cut lime wedges.
  • Measure all seasonings and cheese so toppings are ready for assembly.

Cooking

  • In a saucepan, bring chicken broth (or water) and a pinch of salt to a boil. Stir in rice, cover, reduce heat to low, and simmer 15–18 minutes until tender. Remove from heat, rest covered 5 minutes, then fluff with a fork.
  • While rice cooks, heat olive oil in a skillet over medium-high heat. Add chicken and season with chili powder, cayenne, garlic powder, salt, and pepper. Cook 6–8 minutes, stirring occasionally, until golden and cooked through.
  • Warm black beans in a small saucepan over medium heat for 3–4 minutes, or until heated through.

Serving

  • Divide rice between bowls.
  • Top with spicy chicken and warm beans.
  • Add tomatoes, jalapeño slices, and shredded cheese.
  • Garnish with cilantro and serve with fresh lime wedges.