Southwest Chicken Rice Bowl


It’s Thursday (which is my Friday) and I couldn’t be happier!  I’m so excited for the weekend.  We’ll be busy but I’m looking forward to sleeping in.  My parents recently went on a trip to Arizona and they brought me home some jalapeño hot sauce.  They know me so well. I get so excited to try to new ones and this was no exception.  I couldn’t wait to try it but had nothing planned for dinner. I had some chicken thawed so I started rummaging through my pantry to see what I could make.  This dinner was so easy to throw together and tasted great!  






Southwest Chicken Rice Bowl
Serves 4
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  1. 1 1/2 lbs. chicken breast
  2. 1 cup rice
  3. 1/2 cup corn ( I used canned)
  4. 1/2 cup black beans
  5. 1 small can rotel original
  6. 1/2 cup diced pepper
  7. 2 tsp. taco seasoning
  8. 2 tsp. chipotle seasoning
  1. Cook rice per directions on package.
  2. Meanwhile, dice chicken into 1 inch cubes. Cook in large skillet over medium heat, about 15 minutes, stirring halfway through.
  3. Once fully cooked, drain any excess juice and return to stove.
  4. Stir in all remaining ingredients, including cooked rice. Cover and cook on low for 10 minutes.
My Simple Kitchen
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