Southwestern Chicken and Rice
Transform dinner into a fiesta with this Southwestern Chicken and Rice recipe, a one-skillet wonder brimming with bold flavors and wholesome ingredients. Tender, golden-seared chicken breasts are nestled into a hearty mixture of long-grain white rice, black beans, fire-roasted tomatoes, and sweet corn, all simmered to perfection in savory chicken broth infused with smoky cumin, chili powder, and paprika. Topped with melted cheddar cheese and a sprinkle of fresh cilantro, this vibrant dish is as comforting as it is flavorful. Ready in just 50 minutes, it’s perfect for busy weeknights or casual family dinners. Serve with lime wedges for a zesty finish to this crowd-pleasing, gluten-free meal!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 15-ounce can fire-roasted diced tomatoes (with juice)
- 1 15-ounce can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Season the chicken breasts with salt, black pepper, and a pinch of chili powder on both sides.
Add the chicken to the skillet 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, red bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.
Stir in the rice, chicken broth, fire-roasted diced tomatoes, black beans, corn, ground cumin, chili powder, and paprika. Mix until all ingredients are well combined.
Nestle the seared chicken breasts back into the skillet on top of the rice mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked through (internal temperature should reach 165°F).
Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover for 2-3 minutes to allow the cheese to melt.
Garnish with fresh cilantro, if desired, and serve with lime wedges on the side for an extra pop of flavor.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 5347 mg | 232% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 40.5 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1158 mg | 89% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3485 mg | 74% | |
*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.
