Southwestern Chicken and Rice

Southwestern Chicken and Rice
Southwestern Chicken and Rice

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La Cocina Goya

For a one-skillet meal loaded with zesty, south-of-the-boarder flavor, this Southwestern Chicken and Rice recipe delivers! Tender chicken breasts, bell peppers and onions are cooked with full-flavored GOYA® Yellow Rice, smoky chili powder, paprika and a sprinkle of fresh cilantro. With Southwestern Chicken and Rice, you can count on a quick and easy dinner for the whole family!

  • Ingredients
  • Directions


boneless, skinless chicken breast halves (about 1 lb.), cut into ¾” pieces


medium yellow onion, finely chopped (about ½ cup)


medium green and/or red bell pepper, chopped (about ½ cup)

1 tbsp.

chili powder

1 tbsp.

GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

1 tsp.


½ tsp.

hot pepper flakes

1 tbsp.

chopped fresh cilantro


Kitchen View

Step 1

Heat oil in 12” skillet over medium-high heat. Add chicken pieces. Cook until golden brown on all sides, about 5 minutes; transfer chicken to plate.

Step 2

Add onions and peppers to same skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir lemon juice, chili powder, garlic, paprika and hot pepper flakes into skillet. Cook until garlic is fragrant, about 30 seconds more. Return chicken to skillet.

Step 3

Add contents of yellow rice mix and 2 cups water to skillet; stir to combine. Bring water to boil. Reduce heat to medium low. Simmer, covered, until chicken is cooked through, rice is tender and water is absorbed, about 25 minutes.

Step 4

Remove skillet from heat; stir in cilantro. Serve warm.

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