Bring the smoke and heat of Southwestern cuisine to your dinner table with this super flavorful and delicious recipe. Perfectly seasoned chicken, corn, flavored rice, and black beans come together for a nutritious dinner that the entire family will enjoy eating. We used a premade seasoning rub, but you can use your own favorite Southwestern rub to customize the level of spice on the chicken. We also added a bit of smoke while grilling the chicken to amp up the flavor even more, but this is optional. Let us know what you think of this recipe and any tweaks you made in the comments below.
- 1 LGCM Boneless Skinless Chicken Breast (double breast)
- Urban Accents Mesa Rosa Chipotle Seasoning (or your own favorite rub)
- 2 cup White Rice (uncooked)
- 1 can Diced Tomatoes with Green Chilies (we used fire roasted Ro-Tel for this recipe)
- 2 cup Water
- 1 tsp Olive Oil
- 1 can Corn
- 1 can Black Beans
- Cilantro (chopped)
- Lime (for serving)
Liberally season the chicken on all sides with the Chipotle seasoning. Preheat your grill to 400ºF and set up for direct heat cooking. Place seasoned breasts on the grill, and cook for 5-7 minutes per side until the chicken reaches 165ºF. Once cooked remove from grill, wrap in foil, and keep warm until serving.
Optional: add wood chips to the grill to add additional smoky flavor to the chicken. Pecan or apple chips are a good choice.
While the chicken is cooking, prepare the rice by adding the rice, diced tomatoes with chilies, water, olive oil, and 2 tsp. of seasoning rub to a sauce pot. Bring the mixture to a boil, reduce heat to low, cover, and let simmer for about 20 minutes, until the rice is cooked.
While the rice and chicken are cooking, heat the black beans and corn according to the directions on the cans.
Once all of the ingredients are ready, slice the chicken, and divide rice, corn, and black beans into 4 bowls. Top with sliced chicken, and garnish with chopped cilantro and lime wedges. Squeeze fresh lime on top of dish and enjoy!