Spicy Southwest Chicken and Chimichurri Kale Rice Bowls

These Southwest-inspired bowls turn simple ingredients into a vibrant, flavor-packed meal. Spiced chicken and caramelized corn sit atop fluffy rice mixed with chimichurri and wilted kale, then everything gets finished with melted Monterey Jack cheese, a dollop of sour cream, crunchy pepitas and a bright squeeze of lime.

Perfect for a quick weeknight dinner, this recipe comes together in about 30 minutes and delivers bold, satisfying flavors. Customize the heat with your favorite hot sauce and enjoy a restaurant-quality bowl at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered.
2. While rice cooks, wash and dry produce. Remove large stems from kale and chop leaves into bite-size pieces. Drain and rinse corn if using canned or frozen. Cut lime into quarters.
3. Place chopped kale and chimichurri in a medium microwave-safe bowl. Cover tightly with plastic wrap and microwave until kale is wilted, 2-3 minutes. Carefully remove plastic wrap, stir and season with salt and pepper. Set aside.
4. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add chicken and season with Southwest spice blend, salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, about 3 minutes.
5. Stir corn into the pan with the chicken. Cook, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes. Turn off heat. Stir in a squeeze of lime juice and sprinkle Monterey Jack cheese over the top. Cover to keep warm.
6. Fluff rice with a fork and stir in the chimichurri kale. Taste and adjust seasoning with salt and pepper if needed.
7. Divide rice between bowls. Top with cheesy chicken and corn mixture. Add a dollop of sour cream, a sprinkle of pepitas, a squeeze of lime juice and hot sauce to taste. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute white rice, brown rice or even cauliflower rice. Adjust cooking time and liquid accordingly.

What can I use instead of chimichurri?

If you don’t have chimichurri, try a mix of chopped parsley, olive oil, garlic and red wine vinegar for a similar fresh flavor.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your spice blend and hot sauce labels to be sure.