Southwestern Chicken and Rice

This dish came from the bowels of my deserted pantry. I usually always have rice, chicken, and bell peppers. I’ve been trying recipes from this one site [mentioned below] and so one of their recipes gave me some inspiration!


  • 2 Tbsp olive oil
  • 1.25 lbs boneless skinless chicken breasts
  • 1 cup yellow rice + 1 cup brown rice, cooked according to directions (approx 2 3/4 cups water in rice cooker)
    • 2 cups of your preference of rice is just fine
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 2 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 3 green onion, sliced thin
  • 1/4 cup chopped fresh cilantro
  • Queso Fresco
  • Southwest Seasoning (straight from
    • 1 tsp cumin
    • 1 tsp chili powder
    • 1 tsp paprika
    • 1 tsp dried oregano
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/2 tsp black pepper
    • 1 tsp salt


  1. Use a large pot. Heat over medium high. Add a large drizzle of olive oil. Add chicken, sprinkle half the seasoning on chicken and cook until golden brown on both sides, about 10 minutes total.
  2. Also, start cooking rice according to directions whether or not the directions recommend in a rice cooker or on the stove. (Approx 20-30 minutes)
  3. Add garlic, green onion, tomatoes, bell pepper, garlic, and jalapeño to pot with chicken. Lower to medium heat.
  4. Break apart chicken and vegetables to become bite-sized pieces, stirring occasionally, for about 10 minutes.

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