Description
A flavorful and comforting one-pot meal featuring tender chicken, creamy rice, and a blend of southwest spices, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 small onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder (or 1 packet taco seasoning)
- 1 tsp ground cumin
- 1 cup long-grain white rice, rinsed
- 1 (14.5 oz) can diced tomatoes with green chiles, undrained (Rotel-style)
- 1 cup frozen corn (or fresh)
- 1 (15 oz) can black beans, drained and rinsed
- 2 1/2 cups low-sodium chicken broth (more if needed)
- 2 tbsp unsalted butter (optional, for extra creaminess)
- 1 1/2 cups shredded cheddar and Monterey Jack blend (or your favorite melting cheese)
- 2 tbsp chopped fresh cilantro, plus more for garnish
- 1 lime, cut into wedges, for serving
- Optional: sliced green onions and sour cream for topping
Instructions
- Prep first: dice the chicken and vegetables, rinse the rice, and measure spices. Heat a large heavy skillet or Dutch oven over medium-high heat.
- Season the chicken with salt, pepper, and smoked paprika. Add olive oil to the hot pan and brown the chicken for 3–4 minutes until golden but not fully cooked. Remove chicken to a plate.
- In the same pan, add the onion and bell pepper. Sauté 3–4 minutes until soft and fragrant. Add garlic, chili powder, and cumin; cook for 30 seconds.
- Stir in the rice and toast it for 1 minute with the veggies.
- Pour in the diced tomatoes with chiles, corn, black beans, and chicken broth. Return the chicken to the pan and bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Turn off the heat. Stir in butter (if using) and most of the shredded cheese until melted. Taste and adjust salt and pepper.
- Sprinkle with chopped cilantro and remaining cheese. Let rest for 5 minutes before serving.
- Serve with lime wedges and optional toppings like green onions and sour cream.
Notes
Use low-sodium broth to control salt levels. Shred cheese yourself for better melt. For extra creaminess, stir in cream cheese or heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg