Description
Southwest chicken and rice is a hearty one pot skillet packed with seasoned chicken, tender rice, vegetables, and melted cheese for a quick and comforting dinner.
Ingredients
Scale
- 2 cups cooked chicken breast, diced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn, drained
- 1 cup black beans, rinsed
- 1 cup diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and black pepper
- 1 cup shredded cheddar cheese
- Fresh cilantro or green onions
Instructions
- Heat olive oil in a skillet and cook diced onion until soft.
- Add garlic and cook briefly until fragrant.
- Stir in diced chicken and season with chili powder, paprika, cumin, salt, and pepper.
- Add uncooked rice and stir so it coats in the spices.
- Pour in chicken broth, tomatoes, corn, and black beans then stir well.
- Bring mixture to a gentle simmer and cover the skillet.
- Cook for about 18–20 minutes until rice becomes tender.
- Sprinkle shredded cheese over the top and cover until melted.
- Garnish with cilantro or green onions and serve hot.
Notes
- Toast the rice briefly before adding broth for deeper flavor.
- Add jalapeños or hot sauce for extra heat.
- A squeeze of lime before serving adds freshness.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg