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Southwest Chicken & Rice

Southwest Chicken & Rice recipe image
This Southwest Chicken and Rice is a comforting, savory main dish that brings bold flavors to your table with minimal effort. Tender chicken pieces are browned and then simmered in a robust sauce made from tomato sauce, bell peppers, onions, and a blend of warm spices like cumin, chili powder, and paprika. The result is a moist, flavorful chicken that absorbs the aromatic spices perfectly. Served over a bed of fluffy white rice, this dish is perfect for busy weeknights or casual family dinners.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 450
Dietary: Gluten-free
Description
This Southwest Chicken and Rice is a comforting, savory main dish that brings bold flavors to your table with minimal effort. Tender chicken pieces are browned and then simmered in a robust sauce made from tomato sauce, bell peppers, onions, and a blend of warm spices like cumin, chili powder, and paprika. The result is a moist, flavorful chicken that absorbs the aromatic spices perfectly. Served over a bed of fluffy white rice, this dish is perfect for busy weeknights or casual family dinners.
Ingredients
  • 3 lb Chicken pieces
  • 2 ts Vegetable oil
  • 1/2 c Chopped onion
  • 1/2 c Chopped green bell pepper
  • 1/2 c Chopped red bell pepper
  • 1 cn Tomato sauce (15 oz)
  • 1/4 c Water
  • 1 tb Chicken-flavor instant bouillon
  • 1 tb Chili powder
  • 1 ts Garlic powder
  • 1 ts Paprika
  • 1/4 ts Ground cumin
  • 1 package Success Rice, cooked
Directions
  1. 1
    Heat vegetable oil in a large non-stick skillet over medium-high heat.
  2. 2
    Brown chicken pieces in the oil on all sides, then remove from skillet and set aside.
  3. 3
    Add chopped onion, green bell pepper, and red bell pepper to the skillet and cook until tender-crisp.
  4. 4
    Stir in tomato sauce, water, bouillon, chili powder, garlic powder, paprika, and cumin.
  5. 5
    Return the chicken to the skillet, ensuring it is coated with the sauce.
  6. 6
    Bring the mixture to a boil, then reduce heat to low.
  7. 7
    Cover and simmer for 30 minutes or until chicken is tender and cooked through.
  8. 8
    Serve the chicken and sauce over cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 3g15%
Cholesterol 150mg50%
Sodium 600mg25%
Total Carbohydrate 35g12%
Dietary Fiber 2g8%
Sugars 5g
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Variations: Add black beans, corn, or diced jalapeos for extra texture and heat. You can also use boneless, skinless chicken thighs for a juicier result.

Tips: If using fresh chicken broth instead of bouillon and water, reduce the added water to 1/4 cup. Ensure the rice is cooked separately according to package directions before serving.

Keywords: chicken, southwest, rice, dinner, one-pot, family, easy, weeknight, savory, tomato, peppers, cumin, chili
Read it online: https://www.chefs-mate.com/recipe/southwest-chicken-rice/