This post is Sponsored by Just Meats.
These Southwest Chicken Rice Bowls are loaded with flavor and so easy to make. The Pollo Asado Chicken is pre-cooked with a marinade that comes right in the package, and it only takes 2 minutes to warm up. It's juicy and loaded with flavor, and even better, this Just Meats Pollo Asado is delivered right to your doorstep.
Let's face it, sometimes weeknights are just BUSY! Between the kid's soccer practice and guitar, it's hard to get a decent meal on the table.
That's where Just Meats comes in. I love this brand because the meat tastes so fresh and you can get really creative on recipes. Plus, it only takes a few minutes to warm up and the marinades make the meat even juicier.
I chopped the Smoked Texas Brisket into finer pieces for quesadillas last week and this week, we've got these delicious Southwest Chicken bowls.
Order Just Meats and get $15.00 off your purchase plus 25% off for new subscribers with code FTSIMMPLYMADEEATS.
If you love quick and easy dinners, try these Pan Seared Shrimp, Teriyaki Beef Bowls and Blackened Mahi Mahi.
Jump to:
Why You'll Love This Recipe:
- Quick. This Southwest Chicken Bowl is super quick, and the rice and veggies can even be prepped ahead to save time at dinner.
- Flavor Packed. There is a combination of flavors and textures from the juicy chicken to black beans and corn, and all kinds of fresh veggies. Plus, it's drizzled in a southwest sour cream sauce, which is creamy and delicious.
- Healthy. This bowl is packed with protein from the chicken and black beans and loaded with vitamins from all the veggies.
- Family Friendly. This recipe is a lot like taco night. Serve everything separately, so everyone can create their own bowl with their favorite toppings.
For more healthy recipes, try this Crunchy Kale Salad, Ground Chicken Lettuce Wraps and Mediterranean Yellow Rice.
Ingredients:
Just Meats Pollo Asado: A juicy tender chicken thigh with latin inspired spices that tops these bowls fabulously. It's pre-cooked and ready in just a few minutes, with the marinade package right inside the package.
Rice: The base of these bowls and make the bowls more filling. I used Jasmine rice for this recipe and highly recommend. I also love using a rice cooker for cooking rice. The rice can even be made ahead of time during the day and just reheated for a really quick dinner.
Peppers, Onion and Jalapeño: For flavor, heat and a fresh crunch.
Black Beans: Added for protein and that classic Southwest vibe.
Corn: Brought in for sweetness and texture and pairs well with the black beans. I recommend a Summer crisp variety or southwest blend.
Avocado: Sliced and topped on the bowls for a creamy texture. Make sure these are all the way ripe or they can be on the bitter side. When you squeeze an avocado, you want it firm but with some give, not rock hard.
Tortilla Strips and Lime Wedges: The perfect garnish and finishing touch.
Sour Cream, Lime Juice and Taco Seasoning: Blended together to create a mild Southwest Sauce.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
If you don't like the Sour cream sauce option, try this Southwest Salad Dressing. It packs more heat too.
To make your own chicken, check out this Boneless Smoked Chicken Thigh Recipe or the Southwest Chicken from this Southwestern Chicken Salad.
Not big on canned corn? Try this Charred Corn recipe with blackened seasoning.
Any of the toppings can be left off. It's a build your own bowl type of recipe.
The jasmine rice can be substituted with Spanish rice, Basmati, or any of your favorites.
How to Make Southwest Chicken Rice Bowls:
Step 1: Cook the rice according to the package instructions in the rice cooker or in a pot on the stovetop.
Step 2: In a small bowl, stir together sour cream, 1 teaspoon lime juice and taco seasoning until smooth and combined. Place in the fridge until assembling the bowls.
Step 3: Once the rice only has 5 minutes remaining, in a large skillet over medium high heat, add in the chicken. Pour in the marinade packet and cook for 1 minute on each side or until warm. Note: This is only for Just Meat Chicken (Pollo Asado) that is thoroughly cooked before re-heating. If you are cooking raw chicken, it needs to reach an internal temperature of 165 degrees before removing from the pan.
Step 4: Assemble the Southwest Bowls by placing rice and chicken as the base. Add black beans, corn, avocado, peppers, onion, lime wedges and tortilla strips. Drizzle with the sour cream sauce. Serve and enjoy!
Expert Tips:
- Don't overcook the Just Meats chicken. It's only intended to warm up, and overcooking will cause the meat to dry out.
- Drain and rinse the black beans really well to avoid those dark juices from getting into the bowl.
- Wait to cut the avocado until right before serving or it will start to turn pink or brown on the edges from oxidation.
If you love Southwest flavor, try this Southwest Chicken Salad too!
Recipe FAQs:
No, it's just flavorful. If you're sensitive to spicy, leave off the jalapeño or be sure the seeds and membranes have been removed before chopping.
Store the leftovers in sealed containers. I suggest storing the rice and chicken separate from the toppings to keep everything freshest. Keep in the fridge for up to 3 days.
Just Meats:
Just Meats offers a variety of meat choices and flavors. The meat is delivered to your doorstep and lasts 10 days in the fridge and up to 4-6 months in the freezer.
Order Just Meats and get $15.00 off your purchase plus 25% off for new subscribers with code FTSIMMPLYMADEEATS
More Healthy Recipes You Will Love:
If you tried this Southwest Chicken Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Southwest Chicken Rice Bowls
- Total Time: 30 minutes
- Yield: 4 bowls 1x
Description
These Southwest Chicken Rice Bowls are loaded with flavor and so easy to make. The perfect quick and simple dinner!
Ingredients
Chicken Bowls:
- 1 package (1.1 lbs pre-cooked Just Meats Pollo Asado)
- 1 cup uncooked jasmine rice, rinsed + 2 cups water (read package instructions)
- 1 red bell pepper, seeds and stem removed and sliced
- ½ red onion, sliced
- 1 avocado, skin and pit removed with diced
- 11 ounce can of corn, drained
- 15 ounce can of black beans, rinsed, drained and dried
- 1 tablespoon jalapeño, seeds and membranes removed and minced
- 1 cup tortilla strips
- lime wedges for garnish
Sour Cream Sauce:
- 1 teaspoon fresh lime juice
- 1 teaspoon taco seasoning
- ½ cup sour cream
Instructions
- Cook the rice according to the package instructions in the rice cooker or in a pot on the stovetop.
- In a small bowl, stir together sour cream, 1 teaspoon lime juice and taco seasoning until smooth and combined. Place in the fridge until assembling the bowls.
- Once the rice only has 5 minutes remaining, in a large skillet over medium high heat, add in the chicken. Pour in the marinade packet and cook for 1 minute on each side or until warm. Note: This is only for Just Meat Chicken (Pollo Asado) that is throughly cooked before re-heating. If you are cooking raw chicken, it needs to reach an internal temperature of 165 degrees before removing from the pan.
- Assemble the Southwest Bowls by placing rice and chicken as the base. Add black beans, corn, avocado, peppers, onion, lime wedges and tortilla strips. Drizzle with the sour cream sauce. Serve and enjoy!
Notes
- Don't overcook the Just Meats chicken. It's only intended to warm up, and overcooking will cause the meat to dry out.
- Drain and rinse the black beans really well to avoid those dark juices from getting into the bowl.
- Wait to cut the avocado until right before serving or it will start to turn pink or brown on the edges from oxidation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Southwestern
Payton
So good & I love just meats. So easy on busy weeknights.
Tara Smithson
Thanks Payton! They definitely make dinner easier!