Southwest Chicken and Rice

Southwest Chicken and Rice

from thechunkychef.com
50 min
4 servings

Made in one pan, this Cheesy Southwest Chicken and Rice is bursting with powerful flavors, and ready in 45 minutes or less!

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)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Add tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth. Stir together, then stir in rice.

  4. 4

    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.

  5. 5

    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.