One-Pot Southwest Chicken and Rice

Name: One-Pot Southwest Chicken and Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 4 4 boneless skinless chicken breasts; salt and pepper; 2 2 tablespoons canola oil; 1 1 yellow onion; 4 4 cloves garlic; 1 1 teaspoon chili powder; 1 1 teaspoon cumin; 1 ½ 1 ½ cups long-grain white rice; 4 4 cups low-sodium chicken broth; 1 (15-ounce) 1 (15-ounce) can black beans; 1 (10-ounce) 1 (10-ounce) package frozen corn; 4 4 ounces cheese; 2 2 tablespoons minced fresh cilantro; Salsa and sour cream for serving

User Reviews

4.8

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 Servings
Course
Main Course
Cuisine
American

One-Pot Southwest Chicken and Rice

Iris Warren

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Ingredients

Servings

4 4 boneless skinless chicken breasts about 2 pounds
salt and pepper
2 2 tablespoons canola oil
1 1 yellow onion chopped
4 4 cloves garlic finely minced
1 1 teaspoon chili powder
1 1 teaspoon cumin
1 ½ 1 ½ cups long-grain white rice
4 4 cups low-sodium chicken broth
1 (15-ounce) 1 (15-ounce) can black beans drained and rinsed
1 (10-ounce) 1 (10-ounce) package frozen corn
4 4 ounces cheese used a combination of Monterey Jack and sharp cheddar
2 2 tablespoons minced fresh cilantro
Salsa and sour cream for serving

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Instructions

Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.
To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.
Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.

Nutrition Information

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Serving 1 Serving Calories 544kcal (27%) Carbohydrates 70g (23%) Protein 35g (70%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 65mg (22%) Sodium 248mg (10%) Fiber 9g (36%) Sugar 1g (2%)