Santa Fe Chicken Pilaf
Infused with the bold flavors of the Southwest, Santa Fe Chicken Pilaf is a one-pot wonder that combines tender spiced chicken, fluffy long-grain rice, and vibrant vegetables for a meal that’s as satisfying as it is colorful. Juicy seared chicken breasts are nestled into a medley of sautéed onions, bell peppers, garlic, and corn, then simmered with savory chicken broth and zesty diced tomatoes with green chilies. A dash of chili powder and cumin adds just the right touch of warmth, while optional garnishes like shredded cheddar cheese and fresh cilantro elevate each bite. Ready in just 50 minutes and perfect for weeknight dinners, this hearty chicken and rice dish is a flavorful crowd-pleaser the whole family will love.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 teaspoons chili powder
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14-ounce can canned diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt, black pepper, and 1 teaspoon of chili powder.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken breasts on each side for 3-4 minutes, until golden brown. Remove chicken from the skillet and set aside (it will finish cooking later).
Lower the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the chopped onion, red bell pepper, and green bell pepper for 5 minutes, until softened.
Add the minced garlic and the remaining 0.5 teaspoon of chili powder and cumin. Stir and cook for an additional 1 minute until fragrant.
Stir in the rice and toast for 1-2 minutes to coat the grains with the spices and oil.
Add the chicken broth, diced tomatoes with their juices, and frozen corn kernels. Stir to combine.
Return the seared chicken breasts to the skillet, nestling them into the rice mixture.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and slice the chicken into strips before serving.
Garnish with shredded cheddar cheese and fresh cilantro, if desired.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 5493 mg | 239% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 36.8 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 683 mg | 53% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3514 mg | 75% | |
*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.
