Cheesy Southwest Chicken Rice
This vibrant Southwest bowl combines juicy seasoned chicken, melty cheddar, fresh pico de gallo, and creamy sauce over white rice for a comforting, flavorful meal.
Equipment
- 1 skillet
- 1 mixing bowl
Ingredients
- 2 cups cooked white rice
- 2 chicken breasts diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 2 tomatoes diced
- ¼ cup red onion finely chopped
- 2 tablespoons fresh cilantro chopped
- Juice of ½ lime
- Salt to taste
- ½ cup sour cream or Greek yogurt
- 1 –2 tablespoons milk to thin
- Pinch of salt
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add diced chicken and season with paprika, cumin, chili powder, garlic powder, salt, and black pepper.
- Cook chicken for 6 to 8 minutes until golden brown with slight char marks.
- In a mixing bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt to make pico de gallo.
- Heat black beans and corn in a pan or microwave until warmed through.
- Spoon cooked rice into serving bowls and sprinkle shredded cheddar cheese over hot rice to melt.
- Top rice with cooked chicken, warmed beans, and corn.
- Add pico de gallo on top and drizzle with the creamy sauce made by thinning sour cream with milk and seasoning with salt.
Notes
- Use grilled or rotisserie chicken for added flavor.
- Add avocado or guacamole for extra creaminess.
- Spice it up with jalapeños or hot sauce.