Recipe - Southwest Chicken and Rice Bowl - Current Balance - Marion Community Credit Union

Southwest Chicken and Rice Bowl [RECIPE]

How about serving up a taste of the Southwest at the dinner table tonight? 

Yield: 4 servings

Hands-on time: 25 minutes

Total prep time: 1 hour

Price per serving:  $1.75


  • 2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 3/4 teaspoon ground coriander, divided
  • 1/2 teaspoon black pepper, divided
  • Pinch cayenne pepper
  • 2 chicken breasts, cut into two cutlets each
  • 2 teaspoons olive oil
  • 2 (8.8-oz.) pkg. microwaveable long-grain white rice
  • 3 tablespoons olive oil, divided
  • 1 medium jalapeno pepper, seeds removed, finely chopped
  • 1/4 cup finely chopped red onion
  • 1 cup fresh corn kernels
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon lime zest, plus 1 1/2 tablespoons fresh lime juice


  1. In a small bowl, mix 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon coriander, ¼ teaspoon black pepper and cayenne pepper. Rub each cutlet with ½ teaspoon olive oil and spice mixture. Refrigerate for one hour, or up to 24 hours.
  2. Cook rice according to package directions.
  3. Heat 1 tablespoon oil in a large skillet and cook chicken cutlets over medium-high heat until golden brown, about 5 minutes a side. Remove from heat.
  4. Heat 1 tablespoon oil in the skillet and cook pepper and onions until tender, about 5 minutes. Sprinkle mixture with remaining spices.
  5. Add corn kernels and garlic, stirring thoroughly until heated, about 1 minute. Pour in cooked rice and stir until heated, about two minutes.
  6. Remove from heat and add cilantro, lime zest and lime juice.
southwest chicken and rice bowl