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Southwest Chicken Recipe

Southwest Chicken Recipe, a tasty delicious one pan meal that will have everyone happy, full, and asking for seconds! Full of tasty spices, salsa, rice, and chicken, you can’t go wrong with this delicious dinner!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 283kcal
Author Lisa


  • 2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 2 lbs chicken cubed or shredded
  • 3 tbs olive oil divided
  • 1 Red bell pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 1 small yellow onion diced
  • 4 garlic cloves minced
  • 1 jar of Papa’s Salsa 16 oz from the Fresh Chile Co.
  • 1 cup chicken broth
  • 1 cup white rice uncooked and rinsed
  • 8 oz canned corn drained
  • 2 tbs lime juice
  • 1 cup shredded cheese
  • ¼ cup cilantro chopped


  • Cook chicken and cube or shred it.*
  • Mix all spices together in a bowl, or use a premade spice like the Hatch Spice Blend* from Fresh Chile Co, set aside.
    2 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika
  • Heat 2tbs oil in large pan that has a lid or medium high. Add chicken, cubed or shredded, and ½ of the seasoning mixture. Cook over medium-high heat, stirring, until chicken is starting to brown and warmed through.
    3 tbs olive oil divided, 2 lbs chicken
  • Once browned remove chicken from pan- set aside. Add remaining 1 tbs oil to pan, along with diced bell peppers and onion. Cook for 3 minutes, until slightly softened, then add in the garlic and cook for another 20-40 seconds. Garlic should get fragrant.
    3 tbs olive oil divided, 1 Red bell pepper, 1 Yellow Bell Pepper, 1 Green Bell Pepper, 1 small yellow onion, 4 garlic cloves minced
  • Once garlic is sauteed, add in salsa, chicken broth, rice, and remaining spice mixture. Bring mixture to a boil then cover with lid, reduce heat to low and simmer for 10-15 minutes. Once all the liquid is gone* and rice is cooked through, remove from heat.
    1 jar of Papa’s Salsa, 1 cup chicken broth, 1 cup white rice
  • Once rice is cooked, stir in chicken, corn and lime juice. Top with cheese and cilantro.
    2 lbs chicken, 8 oz canned corn, 2 tbs lime juice, 1 cup shredded cheese, ¼ cup cilantro chopped
  • Enjoy as is or serve with tortilla chips and sour cream, or rolled in a tortilla to make a burrito!



Tips and Tricks
  • *Chicken: Use a cooked rotisserie chicken from the grocery store if you re in a hurry. Otherwise, just bake breasts in the oven at 375°F for ~40 minutes or until the internal temp reaches 165°F. I like to brush the chicken breasts with oil and sprinkle with salt and pepper then bake.
  • *If you want to use a premade spice blend you will need use 2 ½ tsps for the chicken and 2 ½ tsps for the rice.
  • *After 10 minutes check to see if the rice is cooked. If it’s still hard cook for another 5 minutes, check and repeat until done. I live at high altitude and so it took about 20 minutes for the rice to cook fully. The liquid should be completely absorbed too.


Calories: 283kcal | Carbohydrates: 25g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 780mg | Potassium: 399mg | Fiber: 2g | Sugar: 3g | Vitamin A: 876IU | Vitamin C: 52mg | Calcium: 94mg | Iron: 1mg