Southwest Chicken and Rice
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
35 mins
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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
Description
Southwest Chicken and Rice features bite-sized pieces of chicken breast sautéed with fajita seasoning until lightly browned. The vegetable base includes sautéed onions and diced red and green bell peppers, to which garlic is added for aroma. Canned fire-roasted tomatoes, black beans, corn, and a combination of chili powder, cumin, paprika, and coriander enrich the dish with southwestern flavors. The rice is incorporated and simmered in reduced sodium chicken broth, allowing it to absorb both the spices and moisture, becoming tender without excess liquid. Once cooked, shredded Mexican blend cheese, fresh minced cilantro, and lime juice are stirred in along with the chicken for added richness and brightness. A topping of additional cheese melts over the heat-held pot, creating a creamy, cheesy layer. This one-pot approach balances protein, vegetables, and grains for an all-in-one meal with mildly smoky and zesty notes.
The dish can be served straight from the pot, suitable as a filling weeknight dinner. The blend of spices offers moderate heat and earthiness without overwhelming the natural flavors of the chicken and vegetables. The fresh cilantro and lime juice add a crisp finishing touch, brightening the overall profile.
For stovetop cooking, adjusting burner heat during the rice simmer prevents sticking or burning. Alternatively, the rice can be baked covered at 350°F for 35-45 minutes, yielding tender grains when prepared that way.
Ingredients
- 1 1/2 lbs. chicken breast diced into bite-sized pieces, boneless, skinless
- 2 Tbsp olive oil divided
- 1 (1 oz) fajita seasoning mix packet
- 1 Tbsp butter
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 15 oz diced tomatoes fire-roasted, canned
- 15 oz black beans drained and rinsed
- 1 tsp chili powder
- 1/2 tsp cumin ground
- 1/2 tsp paprika
- 1/4 tsp ground coriander
- 2 1/4 cups chicken broth reduced sodium
- 1 cup white rice dry long grain
- 1 1/2 cups Mexican blend cheese shredded
- 1/4 cup cilantro fresh, minced
- 2 Tbsp lime juice fresh if possible
- 8 oz corn drained, canned
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
- Adjust simmering burner heat to prevent rice from sticking or burning during cooking.
- Rice can be baked covered at 350°F for 35-45 minutes as an alternative to stovetop simmering.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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