Introduction

One of the best ways to stretch your grocery budget is to give leftovers a fresh identity. This Southwest Chicken Rice Bowl takes the Simple Campground Herb Chicken you prepared earlier in the week and transforms it into a colorful meal bursting with Southwestern flavors.

Black beans, corn, tomatoes, peppers, and warm spices come together over a bed of rice for a quick, satisfying dinner that’s perfect for busy weeknights, campground cooking, or meal prep. It’s hearty enough to satisfy a hungry family but simple enough for cooks preparing meals for one or two.

The best part? Most of the ingredients are pantry or freezer staples, making this a recipe you can enjoy year-round.

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Southwest Chicken Rice Bowl

Turn leftover herb chicken into a colorful Southwest Chicken Rice Bowl!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Dinner, Lunch

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 cups cooked Simple Campground Herb Chicken diced
• 3 cups cooked brown or white rice
• 1 tablespoon olive oil
• 1 cup black beans drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• ½ cup diced green bell pepper
• ¼ cup diced onion
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Juice of ½ lime
• ¼ cup shredded reduced-fat cheddar or Monterey Jack cheese
• 2 green onions sliced
• Chopped fresh cilantro optional
• Salt and black pepper to taste

Method

 

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken, chili powder, cumin, and smoked paprika. Stir until the chicken is heated through.
3. Add the black beans and corn and cook for 2–3 minutes.
4. Stir in the tomatoes and bell pepper just long enough to warm them slightly while keeping them crisp.
5. Divide the cooked rice among four serving bowls.
6. Spoon the chicken mixture over the rice.
7. Top with shredded cheese, green onions, and a squeeze of fresh lime juice.
8. Garnish with cilantro if desired and serve immediately.

Notes

Notes

• This recipe is mildly seasoned. Add additional chili powder or a dash of hot sauce if you like more heat.
• Brown rice adds extra fiber, but white rice or a whole-grain rice blend works just as well.
• For extra creaminess, top with a spoonful of plain nonfat Greek yogurt instead of sour cream.

Leftover & Meal Prep Tips

Cook a little extra rice today if you can. It’s one of the easiest ingredients to transform into another meal.

Extra cooked rice can become:

• Campground Fried Rice (Bonus Recipe)
• A side dish for tomorrow’s Loaded Baked Potato Bowls
• A quick addition to soups later in the week

It’s another simple way to make your grocery dollars stretch a little farther.

Food Storage & Preservation

Cooked rice should be cooled quickly and refrigerated promptly. When reheating, make sure it’s heated thoroughly before serving.

If you’re preserving cooked chicken, vegetables, or other ingredients for longer storage, always check the latest USDA recommendations before canning, freezing, or dehydrating. Safe food preservation practices can change as new research becomes available.

🏕️ This Week’s Camp Menu

✅ Sunday: Simple Campground Herb Chicken

✅ Monday: Garden Vegetable Rice Bowl

✅ Tuesday: Creamy Chicken & Vegetable Skillet

🌮 Wednesday: Southwest Chicken Rice Bowl

Coming Up Next:

• Thursday: 🥔 Campground Loaded Baked Potato Bowls
• Friday: 💵 Stretch This Week’s Groceries Even Further
• Saturday: 🍗 Five Easy Ways to Stretch One Package of Chicken

⭐ Bonus Recipes

• Campground Fried Rice
• Saturday Soup

Tomorrow we’ll turn our attention to one of the most budget-friendly comfort foods around: Campground Loaded Baked Potato Bowls. A simple baked potato becomes a hearty meal with leftover chicken, vegetables, and a sprinkle of cheese—another delicious way to make one meal starter work all week. 🥔