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Two hands holding a delicious southwest chicken rice bowl topped with avocado, sour cream, and cilantro.

Southwest Chicken Rice Bowl

  • Author: Shannon Emery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 7-8 1x
  • Diet: Gluten Free


A simple 20-minute chicken rice bowl with healthy, basic ingredients and tasty southwest flavors. Perfect for meal prep or an easy weeknight dinner. Make it tonight!



Southwest Chicken Rice Bowls

  • 2 cups white or brown rice (I used jasmine rice)
  • 2 tablespoons olive oil
  • 1 lb chicken breast (about 2 large sized), cut into bite-sized pieces
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 tablespoon cumin
  • 3/4 cup sweet onion, diced
  • 5 garlic cloves, minced
  • 1 (14.5 oz) can fire-roasted tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 (4 oz) can diced green chiles (mild or hot)
  • 1 lime, fresh squeezed

Essential Toppings

  • diced avocado
  • finely chopped cilantro
  • sour cream (or greek yogurt)
  • grated cheese (sharp white cheddar is my fave)
  • extra lime wedges served on the side


  1. Cook rice according to package instructions.
  2. In a large skillet, heat olive oil over medium heat. Add chicken, salt, chili powder, cumin, onion, and garlic. Toss to coat chicken and cook for about 5 minutes.
  3. To the skillet add tomatoes, beans, corn, and green chiles. Continue cooking for another 5 minutes, or until chicken is cooked through.
  4. Drizzle lime juice over top and remove skillet from heat.
  5. Assemble bowls by adding cooked rice, southwest chicken mixture, and toppings to each bowl. Give a big stir to combine and enjoy!


Cook time may be altered depending on what kind of rice you use.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Southwestern

Keywords: chicken rice bowl, southwest chicken rice bowl, burrito bowl, gluten free, easy dinner recipe

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