Southwest Chicken Quinoa & Brown Rice

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In this easy one-dish meal, whole grain quinoa and brown rice gets a southwest spin with chicken, black beans, tomatoes and cheddar.


  • 1 Tbsp. olive oil
  • 2/3 cup onion, diced
  • 1 lb. chicken breast, boneless, skinless, chopped small
  • 1 can (15-oz) black beans, drained and rinsed
  • 1 can (14.5-oz) diced tomatoes
  • 1 cup water
  • 1 cup Hodgson Mill Quinoa & Brown Rice - Garlic and Herb, approximately 1 1/2 bags
  • 1 1/2 cups sharp cheddar cheese, shredded
  • green onions, sliced, for garnish (optional)


Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until browned, 7 to 8 minutes. Add onion and cook until softened, 4 to 5 more minutes. Add beans, tomatoes and water; bring to a boil.  Stir in quinoa & brown rice, cover and cook for 10 minutes.  Remove lid and cook 5 to 10 more minutes, or until most of liquid has been absorbed and the mixture is thick. Sprinkle the cheese over the top and place skillet under a preheated broiler until bubbly and cheese begins to brown, 5 to 8 minutes.  (If the skillet isn’t ovenproof, instead transfer mixture to a 9-inch or 9x13-inch baking dish, then top with cheese and broil.) Serve immediately; garnish with sliced green onions if desired. 


Green chilies or red pepper flakes can be added to taste for a spicier southwestern flavor, if desired

Serves 6 Print this Recipe

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