Southern-style chicken rice bowl recipe

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Rice and chicken bowl prepared with southern style


  • 2 cups Jasmine rice
  • 2 tbsps olive oil
  • 2 large chicken breasts, sliced into small chunks
  • ½ cup green onions, diced
  • ½ red pepper, chopped into small pieces
  • ½ tsp salt
  • 2 tsp chili powder
  • 1 tbsp cumin
  • 4 garlic cloves, minced
  • 1 (14.5 oz) can tomatoes, diced
  • 1 (14.5 oz) can black beans, rinsed
  • 1¾ cups canned corn, drained
  • 1 (4 oz) can green chiles, diced (mild or spicy)
  • 1½ limes, freshly squeezed


  • Avocado, chopped
  • Cilantro, chopped
  • Sour cream
  • Tex-Mex cheese, grated
  • Extra lime wedges



Cook rice according to package directions. Note: for drier cooked jasmine rice try ½ cups water to 1 cup rice in 4 cups of water and bring to a boil. Reduce heat to low simmer and cover. Cook for approximately 12-15 minutes


In a skillet heat olive oil at medium-high heat and add chicken, green onions and red pepper and cook for 2 minutes.


Add salt, chili powder, cumin, and garlic. Coat chicken and vegetables and cook for 5 minutes.


Add tomatoes, black beans, corn and green chiles, and continue cooking until chicken is fully cooked through. Approximately 5 minutes.


Squeeze lime juice over chicken mixture and remove skillet from heat.


Assemble bowls by adding rice, chicken mixture, and toppings.

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