Southwest Chicken and Rice
Ingredients
- 1 1/2 lbs. boneless skinless chicken breast
diced into bite-sized pieces
- 2 Tbsp olive oil
divided
- 1 packet fajita seasoning mix
1 oz
- 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
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
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
Add tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth. Stir together, then stir in rice.
- 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
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.
Southwest Chicken and Rice
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About this Recipe
Craving a vibrant, flavorful meal that doesn't demand hours in the kitchen? This Cheesy Southwest Chicken and Rice recipe delivers on all fronts, bringing a fiesta of robust, zesty flavors to your table with minimal fuss, all made in one pan.
What truly makes this Southwest Chicken and Rice shine is its thoughtful blend of aromatic spices and fresh ingredients. Smoky chili powder, earthy cumin, and a hint of coriander combine with fire-roasted diced tomatoes to create a deep, complex base. Cooking everything in one pan ensures that every grain of rice and every piece of chicken is infused with this powerful, savory goodness, resulting in a cohesive and satisfying dish that's far from bland.
When you dive into this dish, you can expect a hearty and comforting experience. Tender, diced boneless skinless chicken breast and fluffy long grain white rice are enveloped in a rich, tomato-based sauce, brightened by the sweetness of bell peppers and corn, and the earthy creaminess of black beans. The finish is elevated by a generous layer of melted Mexican blend cheese, fresh cilantro, and a vibrant squeeze of lime juice that cuts through the richness beautifully. It's a dish that feels both wholesome and indulgent, perfect for weeknight enjoyment.
Customization for Your Pantry
This versatile Southwest Chicken and Rice can easily be adapted to your liking. For a slightly different texture, consider swapping the boneless skinless chicken breast for chicken thighs. If you're out of black beans, pinto beans make an excellent substitute, offering a similar creaminess. You can also experiment with different cheeses; while Mexican blend is perfect, a sharp cheddar or Monterey Jack would also melt wonderfully over the top. For an extra pop of flavor, a few dashes of hot sauce or a dollop of sour cream can be added at the table.
This flavorful Southwest Chicken and Rice is ideal for a satisfying family dinner or a casual gathering. Serve it as a complete meal straight from the pan, perhaps with a simple side salad to complement its rich flavors.