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. It's packed with protein, and you can make it as spicy as your family likes.


  • 1 Tbsp. olive oil
  • 2/3 cup onion, diced
  • 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 the onion and cook until softened, 4 to 5 more minutes. Pour in the beans, tomatoes and water; bring to a boil.  Stir in the quinoa and brown rice mixture, cover and cook for 10 minutes.  Remove the lid and allow the mixture to continue cooking for 5 to 10 more minutes or until most of the liquid has been absorbed and the mixture looks thick and saucy. Sprinkle the cheese over the top of the chicken mixture and place the skillet under the broiler until bubbly and beginning to brown, 5 to 8 minutes.  If the skillet isn’t ovenproof, transfer the mixture to a heat proof baking dish before topping with cheese and then proceed with broiling.  Serve immediately, with a garnish of sliced green onions if desired. 


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

Serves 6 Print this Recipe

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