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Southwest Chicken And Rice Recipe
Ben Carraoli

Southwest Chicken And Rice Recipe

I just finished making this delicious one-pan dish and had to share—my version of Southwest Chicken and Rice is now a go-to in my weeknight rotation. I love how the chicken gets wonderful fajita-style seasoning, how the vegetables bring vibrant colour, and how the rice absorbs all those bold flavours.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken breast, diced into bite-sized pieces — fresh breast keeps the chicken tender.
  • 2 Tbsp olive oil divided — half for browning chicken, half for sautéing veggies.
  • 1 1 oz packet fajita seasoning — brings classic Southwest flavour.
  • 1 Tbsp butter — adds richness and helps soften veggies.
  • 1 medium yellow onion diced — provides sweet-savory balance.
  • 1 red bell pepper diced — adds sweetness and colour.
  • 1 green bell pepper diced — brings freshness and colour contrast.
  • 3 cloves garlic minced — fresh garlic gives the best flavour.
  • 15 oz can fire-roasted diced tomatoes — adds smoky tang to the rice.
  • 15 oz can black beans drained and rinsed — adds protein and heartiness.
  • 1 tsp chili powder — deepens the spice level.
  • ½ tsp cumin — warm and earthy.
  • ½ tsp paprika — mild smokiness and colour.
  • ¼ tsp coriander — a subtle citrus-earth layer.
  • 2¼ cups reduced-sodium chicken broth — helps rice absorb all the flavours.
  • 1 cup long-grain white rice — cooks evenly in the given time.
  • 1½ cups shredded Mexican-blend cheese — fresh-shredded melts best.
  • ¼ cup fresh cilantro minced — adds a bright, fresh finish.
  • 2 Tbsp lime juice — fresh lime brightens everything.
  • 8 oz can corn drained — adds sweetness and texture.

Method
 

  1. Heat 1 Tbsp olive oil in your pot over medium-high heat. Add diced chicken and sprinkle fajita seasoning over it. Cook 6–8 minutes until golden and cooked through, then remove from the pot and keep warm.
  2. In the same pot, add remaining olive oil and butter. Add onion, red pepper and green pepper. Cook 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  3. Add tomatoes, black beans, chili powder, cumin, paprika, coriander and chicken broth. Stir well, scraping the bottom of the pot. Add rice, bring to a boil, then cover and simmer for 20–23 minutes until rice is tender.
  4. Fluff rice with a fork. Stir in 1 cup cheese, cilantro, lime juice, corn and the cooked chicken. Top with remaining cheese, cover and let it melt before serving.

Notes

  • I always brown the chicken well—it adds amazing flavour.
  • Cooking the rice on medium-low prevents sticking.
  • Covering the pot tightly helps rice cook evenly.
  • I like adding extra lime juice just before serving.
  • When reheating, I add a splash of broth to keep the rice soft.