Southwest Chicken and Rice
A hearty one-pot meal featuring tender chicken, perfectly seasoned rice, black beans, corn, and colorful bell peppers with bold southwestern spices. Ready in 35 minutes and perfect for busy weeknights.
Ingredients
- 1 lb boneless skinless chicken breasts diced into bite-sized pieces
- 2 tbsp olive oil extra virgin preferred
- 1 small onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn kernels, drained
- 1 cup long-grain white rice
- 2 cups chicken broth low-sodium recommended
- 1 can 10 oz diced tomatoes with green chilies
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese optional garnish
- 1/4 cup fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
- Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Cook chicken pieces for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.
- In the same skillet, add diced onion and cook for 2-3 minutes until translucent. Add bell peppers and sauté for 3-4 minutes until tender-crisp.
- Add uncooked rice to the skillet and stir continuously for 1-2 minutes to lightly toast. Add chili powder, cumin, paprika, and garlic powder, stirring for 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes with juice. Add drained black beans and corn. Stir to combine and bring to a boil.
- Return cooked chicken to the skillet and nestle into the mixture. Reduce heat to low, cover, and simmer for 18-20 minutes without lifting the lid.
- Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork and adjust seasoning with salt and pepper.
- Garnish with shredded cheese (if using) and fresh cilantro. Serve with lime wedges.
Notes
Don't skip toasting the rice - it prevents mushiness and adds flavor
For brown rice, increase cooking time to 35-40 minutes and add extra 1/2 cup liquid
Rinsing black beans removes excess sodium
For spicier version, add diced jalapeños with bell peppers
Stores in refrigerator for up to 4 days; reheat with splash of broth
Can be made in slow cooker: brown chicken first, then cook on low 3-4 hours
For brown rice, increase cooking time to 35-40 minutes and add extra 1/2 cup liquid
Rinsing black beans removes excess sodium
For spicier version, add diced jalapeños with bell peppers
Stores in refrigerator for up to 4 days; reheat with splash of broth
Can be made in slow cooker: brown chicken first, then cook on low 3-4 hours
