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If you're on the lookout for a dish that combines vibrant flavors, wholesome ingredients, and the ease of preparation, look no further than Southwest Chicken and Rice Fiesta. This culinary creation is a delightful celebration of the Southwest's rich flavors and serves as a perfect option for family dinners or meal prep. Imagine a colorful plate filled with tender chicken, hearty brown rice, and a medley of fresh vegetables, all infused with the aromatic spices characteristic of Southwestern cuisine.

Southwest Chicken and Rice

Discover the deliciousness of Southwest Chicken and Rice Fiesta, a vibrant dish packed with flavors and nutrients! This one-pot meal combines tender chicken, wholesome brown rice, and fresh veggies like bell peppers and corn, all seasoned with aromatic spices for that perfect kick. Ideal for busy nights or meal prep, this recipe is sure to please everyone at the dinner table. Click through to explore the full recipe and bring this fiesta to your kitchen!
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Ingredients
  

2 boneless, skinless chicken breasts, diced

1 cup brown rice

2 cups chicken broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, diced

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

¼ cup fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Lime wedges (for serving)

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the diced chicken breasts and season with salt, pepper, chili powder, cumin, and smoked paprika. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

    In the same skillet, add the diced red onion and garlic, sautéing until the onions are translucent, about 3-4 minutes.

      Stir in the diced red and green bell peppers, cooking for another 3 minutes until they begin to soften.

        Add the brown rice to the skillet, stirring to combine all the ingredients. Pour in the chicken broth and bring to a boil.

          Reduce heat to low, cover the skillet, and let it simmer for 30-35 minutes, or until the rice is fully cooked and has absorbed the liquid.

            Once the rice is cooked, stir in the black beans and corn, followed by the cooked chicken. Mix well to combine and heat through for an additional 5 minutes.

              Remove from heat, fluff with a fork, and garnish with fresh cilantro.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve the Southwest Chicken and Rice in bowls, topped with avocado slices and lime wedges on the side for a refreshing zest!