Description
A flavorful one-pot dish with tender chicken, rice, and southwestern spices topped with melted cheese.
Ingredients
Scale
- 1 lb boneless, skinless chicken , diced
- 1 cup uncooked long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 tbsp taco seasoning
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken and cook until no longer pink, about 5-6 minutes. Remove and set aside.
- In the same skillet, add onion, bell pepper, and garlic. Cook for 3-4 minutes until softened.
- Stir in rice, black beans, corn, diced tomatoes, chicken broth, and taco seasoning.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
- Stir in cooked chicken and top with shredded cheese.
- Cover for 2-3 minutes until cheese is melted.
- Serve hot.
Notes
- For spicier flavor, add chopped jalapeños or extra taco seasoning.
- Substitute brown rice for white rice; adjust cooking time as needed.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
Keywords: cheesy southwest chicken and rice, one-pot meal, easy dinner recipe