Southwest Chicken and Rice
Bursting with bold flavors and hearty ingredients, Southwest Chicken and Rice is a one-pan wonder that combines tender, seasoned chicken with fluffy, spice-infused rice for a meal the whole family will love. This vibrant dish is packed with protein-rich black beans, sweet corn, and zesty diced tomatoes with green chilies, creating a colorful medley of southwestern-inspired goodness. A blend of chili powder, cumin, and paprika provides a smoky, aromatic kick, while a generous layer of melted cheddar cheese adds the perfect finishing touch. Ready in just 50 minutes and topped with fresh cilantro and a squeeze of lime, this easy dinner recipe is perfect for busy weeknights or casual gatherings. Make this flavorful recipe the centerpiece of your dinner table and savor the taste of the Southwest! Keywords: Southwest Chicken and Rice recipe, one-pan chicken dinner, easy family meal, spicy rice dish, southwestern flavors.
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup shredded cheddar cheese
- 2 tbsp fresh cilantro, chopped (optional)
- 1 lime lime wedges (optional)
Instructions
Trim the chicken breasts and cut them into bite-sized pieces. Season with a pinch of salt and pepper.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until browned on all sides. Remove the chicken from the skillet and set it aside on a plate.
Lower the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the diced onion and bell peppers for about 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rice, chili powder, cumin, paprika, salt, and black pepper. Toast the rice and seasonings for 1-2 minutes, stirring constantly.
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir well to combine.
Return the cooked chicken to the skillet, nestling it into the rice mixture. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the skillet from the heat, sprinkle the shredded cheddar cheese evenly over the top, and cover again. Let sit for 5 minutes to melt the cheese.
Garnish with chopped cilantro and serve with lime wedges, if desired.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.0 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 918 mg | 20% | |
*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.
