Creamy Santa Fe Chicken and Rice
Dive into a bowl of comfort with this Creamy Santa Fe Chicken and Rice, a one-pot wonder that combines bold Southwestern flavors with creamy indulgence. Tender, seasoned chicken breasts are nestled atop a bed of fluffy, spice-infused rice, then paired with black beans, sweet corn, and vibrant bell peppers for a wholesome, hearty meal. The dish is elevated with a touch of heavy cream and melted cheddar cheese, creating an irresistibly rich and velvety texture. Finished with a fresh sprinkle of cilantro and served with zesty lime wedges, this recipe is perfect for busy weeknights or casual family dinners. Ready in under an hour, this flavorful and satisfying dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 piece yellow onion, diced
- 1 piece red bell pepper, diced
- 1 4-ounce can green chilies, diced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 15-ounce can canned black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges (optional)
Instructions
Season the chicken breasts with salt, pepper, garlic powder, and cumin on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chicken and sear for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside (it will finish cooking later).
In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes, until softened. Stir in the diced green chilies.
Add the uncooked rice to the skillet and stir to coat it in the vegetables and oil for about 1 minute.
Pour in the chicken broth and bring to a simmer. Nestle the chicken breasts back into the skillet, cover with a lid, and reduce the heat to low. Cook for 15-18 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet.
Stir in the heavy cream, cheddar cheese, black beans, and frozen corn. Cook for an additional 3-4 minutes, until the cheese is melted and everything is heated through.
Garnish with fresh cilantro and serve with lime wedges on the side if desired.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 8.3 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
