Southwest Chicken and Rice
User Reviews
4.8
144 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
50 mins
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Servings
4 -
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Calories
834 kcal
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Course
Main Course
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Cuisine
Mexican
Southwest Chicken and Rice
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Made in one pan, this Cheesy Southwest Chicken and Rice is bursting with powerful flavors, and ready in 45 minutes or less!
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Ingredients
- 1 1/2 lbs. boneless skinless chicken breast diced into bite-sized pieces
- 2 Tbsp olive oil divided
- 1 (1 oz) packet fajita seasoning mix
- 1 Tbsp butter
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 15 oz can fire-roasted diced tomatoes
- 15 oz black beans drained and rinsed
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp ground coriander
- 2 1/4 cups chicken broth reduced sodium
- 1 cup dry long grain white rice
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup minced fresh cilantro
- 2 Tbsp lime juice fresh if possible
- 8 oz can corn drained
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Instructions
- Heat a large heavy bottomed pot that has a lid over MED HIGH heat. Add 1 Tbsp olive oil, then add diced chicken breasts. Sprinkle fajita seasoning mix over chicken and stir. Cook 6-8 minutes, until lightly golden brown and cooked through. Set chicken aside on a plate and cover to keep warm.
- To same pot, add remaining 1 Tbsp olive oil and butter. Add onion, and both bell peppers and cook 3-4 minutes, until softened. Add garlic and cook another 30 seconds or so, until fragrant.
- Add tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth. Stir together, then stir in rice.
- Bring to a boil, then cover, reduce heat to LOW and simmer 20-23 minutes, stirring halfway through. When no excess liquid remains and rice is tender, turn off heat.
- Fluff rice with a fork, then stir in 1 cup cheese, cilantro, lime juice, corn, and cooked chicken. Top with remaining 1/2 cup cheese, cover and let sit a few minutes, until cheese is melted.
Notes
- If you have a burner that heats hotter than others, when it's time to simmer the rice, move it to a burner that doesn't heat quite as hot - so the rice doesn't stick to the bottom and burn.
- Rice can be baked if desired. In step 4 - omit written directions. Bake covered, at 350°F for 35-45 minutes. Continue with step 5 as written.
Nutrition Information
Show Details
Calories
834kcal
(42%)
Carbohydrates
80g
(27%)
Protein
62g
(124%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Cholesterol
156mg
(52%)
Sodium
1219mg
(51%)
Potassium
1318mg
(38%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
1251IU
(25%)
Vitamin C
19mg
(21%)
Calcium
376mg
(38%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4-
Amount Per Serving
Calories 834 kcal
% Daily Value*
| Calories | 834kcal | 42% |
| Carbohydrates | 80g | 27% |
| Protein | 62g | 124% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 156mg | 52% |
| Sodium | 1219mg | 51% |
| Potassium | 1318mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 1251IU | 25% |
| Vitamin C | 19mg | 21% |
| Calcium | 376mg | 38% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
144 reviews
Excellent
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