Step-by-Step Instructions

Step 1: Prepare the Rice

1. Cook the Rice: In a medium-sized saucepan, combine 1 1/2 cups of rice and 3 cups of water (or chicken broth for added flavor). Add 1 tablespoon olive oil and 1/2 teaspoon salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let the rice simmer for about 15-20 minutes or until all the liquid is absorbed and the rice is tender. Once cooked, remove from heat and let the rice sit for about 5 minutes. Fluff the rice with a fork before serving.

Step 2: Season and Cook the Chicken

1. Season the Chicken: While the rice is cooking, prepare the chicken. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Rub this spice mixture evenly over the chicken breasts.
2. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts to the pan. Cook the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the middle. Depending on the thickness of the chicken, it may take a little longer.
3. Rest the Chicken: Remove the chicken from the skillet and allow it to rest for 5 minutes before slicing. This helps retain the juices and keeps the chicken tender.

Step 3: Prepare the Toppings

1. Slice the Avocado: While the chicken is resting, slice the avocado in half, remove the pit, and carefully scoop the flesh out with a spoon. Slice the avocado into thin wedges and set aside.
2. Prepare the Corn: If you’re using frozen corn, heat it in the microwave or on the stove until warm. If using canned corn, drain and rinse it. For an extra burst of flavor, you can lightly sauté the corn in a pan with a drizzle of olive oil and a sprinkle of salt and pepper.
3. Prepare the Black Beans: If using canned black beans, drain and rinse them well. If desired, you can heat them up in a small saucepan with a dash of cumin and chili powder for extra flavor.
4. Prepare the Other Toppings: Dice the red bell pepper, slice the jalapeños (if using), and chop the cilantro. Set everything aside for easy assembly.

Step 4: Assemble the Bowls

1. Layer the Rice: Start by placing a generous scoop of the cooked rice in the bottom of each bowl. This will serve as the base of your Southwest chicken bowl.
2. Add the Chicken: Slice the rested chicken breasts into strips or bite-sized pieces. Arrange the chicken on top of the rice.
3. Add the Toppings: Add a spoonful of corn, black beans, red bell pepper, avocado slices, and any other toppings you’d like to include (such as shredded cheese or feta).
4. Drizzle with Sour Cream: Add a dollop of sour cream or Greek yogurt to each bowl. For extra flavor, you can mix a little lime juice into the sour cream before adding it.
5. Garnish: Sprinkle fresh cilantro on top, and add lime wedges on the side for a burst of fresh citrus. If you like a little heat, add jalapeños or drizzle your favorite hot sauce over the top.

Tips for Success

1. Use Bone-In Chicken for More Flavor: While boneless, skinless chicken breasts are a quick option, you can also use bone-in chicken thighs or breasts for even more flavor. Just make sure to cook them thoroughly before slicing.
2. Make it Spicy: If you love spice, increase the amount of cayenne pepper or chili powder in the seasoning mix. You can also add extra jalapeños or use a spicy buffalo sauce in place of regular hot sauce.
3. Make it Vegetarian: Skip the chicken and add extra vegetables like sautéed zucchini, bell peppers, or roasted sweet potatoes. You can also add tofu or tempeh as a protein option.
4. Add More Toppings: Customize your bowl with additional toppings like sliced olives, sautéed mushrooms, fresh tomatoes, or even crispy tortilla strips for crunch.
5. Meal Prep: This recipe is great for meal prepping! Make the chicken and rice in bulk, and assemble the bowls throughout the week. Just store the toppings separately so the avocado and sour cream don’t get soggy.

Variations

1. Southwest Chicken and Quinoa Bowl: For a healthier alternative to rice, swap the white rice for cooked quinoa. Quinoa is high in protein and makes a great gluten-free option.
2. Cilantro-Lime Chicken: Marinate the chicken in cilantro, lime juice, and garlic for an extra burst of fresh flavor before grilling or pan-searing.
3. BBQ Chicken Bowls: Swap the Southwest seasoning for your favorite BBQ sauce and add grilled vegetables like corn on the cob, red onions, and bell peppers for a smoky twist.
4. Chicken Fajita Bowls: Sauté your chicken with fajita seasoning and serve with sautéed bell peppers and onions for a fajita-inspired bowl.

Conclusion

These Southwest Chicken and Rice Bowls are a hearty and flavorful meal that can be enjoyed by the whole family. With a variety of textures and flavors, each bite is sure to satisfy your cravings for something bold and delicious. Whether you make it for a busy weeknight dinner or prepare it ahead of time for a meal prep, this dish is as versatile as it is tasty. Enjoy!