Southwest Chicken and Rice
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4 people
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Calories
868 kcal
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Course
Main Course, Dinner
Southwest Chicken and Rice
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Southwest Chicken and Rice is a flavorful dish made with a blend of spices, tender chicken, rice, and a variety of vegetables. And, it's all cooked in one skillet making this a convenient and delicious one-pot meal!
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Ingredients
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 red bell pepper, seeded, diced (about ½ cup)
- 1 green bell pepper, seeded, diced (about ½ cup)
- 1 teaspoon garlic, minced
- 1 ½ cups (277.5 g) uncooked long-grain white rice
- 3 ½ cups (28 ounces / 840 g) chicken broth
- ½ cup (129.5 g) salsa
- 1 can (15 ounces) sweet corn kernels, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup (238 g) heavy whipping cream
- cilantro, chopped for garnish
- Salt, to taste
Instructions
- To a small bowl, add chili powder, cumin, salt, and garlic powder. Stir to combine. Divide in half and set aside.
- To a medium bowl, add chicken and half of the seasoning mixture. Stir to combine.
- To a large 13-inch skillet, add olive oil and butter. Once the butter has melted, add chicken to the pan in an even layer to ensure even cooking. You may have to cook in batches. Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is cooked through to an internal temperature of 165°F. Remove to a plate and tent to keep warm. Set aside.
- Add the onion and peppers. Cook, stirring occasionally until softened (about 3-4 minutes).
- Add the garlic and cook for 1 more minute.
- Stir in the uncooked rice and the remaining seasoning mixture.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Add the salsa, corn, black beans, heavy cream, and cooked chicken to the skillet. Stir to combine well and continue cooking, uncovered, until everything has warmed through.
- Garnish with cilantro. Serve warm.
Nutrition Information
Show Details
Serving
1portion
Calories
868kcal
(43%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 868 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 868kcal | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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