Cooking with Collins - Southwest Chicken Bowl

Hey Fam,

Today I am bringing you one of my favorite meals, a Southwest Chicken Bowl with Black Beans and Corn! You can make this delicious and nutritious meal in a few steps and it’s suitable for the whole family!

Southwest Chicken Bowl

With Black Beans and Corn

Servings: 4

Ingredients

• 1 ½ cup dry rice of choice, cook according to directions

• 2 tablespoon olive oil

• 3 chicken breasts, cut into cubes 

• TT salt & pepper

• ½ teaspoon cumin 

• ½ teaspoon chili powder 

• ½ teaspoon garlic powder 

• 1 sweet onion, diced 

• 1 green bell pepper, diced

• 1 cup corn, fresh or frozen

• 1 can (15 ounce) organic black beans, drained and rinsed

• 1 can (15 ounce) organic diced tomatoes w/ green chilies

• 3 tablespoons fresh cilantro chopped

Directions 

1. Prepare rice according to package directions. Cool, and set aside.

2. Heat a large skillet over medium heat. Add olive oil and chicken. Sprinkle with the salt and pepper to your liking. Cook chicken about 3-4 minutes, per side, until browned and cooked through. Stir in the cumin, chili powder, and garlic, until fully incorporated. Remove from pan to a separate plate.

3. In the same skillet, add in the onion and bell pepper, and sauté for about 4-5 minutes, or until tender. Add more olive oil, if needed. Add corn, black beans, tomatoes, and cilantro to the skillet. Stir to combine.

4. Add prepared rice and chicken, and stir to combine and let simmer for 3-4 minutes, or until heated through. Remove from heat.

5. Spoon into bowls and top with more cilantro, if desired. Serve immediately.

We hope your family can enjoy this recipe together. Love from camp!