Description
A hearty one-pot dinner made with tender chicken, fluffy rice, bold Southwest spices, and plenty of melted cheese—easy, comforting, and perfect for busy weeknights.
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 cup canned diced tomatoes with green chilies, drained
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar or Mexican-blend cheese
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add chicken and cook until lightly browned.
- Add onion and garlic; sauté until fragrant and softened.
- Stir in rice, chili powder, cumin, paprika, salt, and black pepper.
- Pour in chicken broth and add diced tomatoes.
- Bring to a gentle boil, then reduce heat to low and cover.
- Simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in black beans and corn.
- Sprinkle cheese over the top, cover, and cook 2–3 minutes until melted.
- Garnish and serve hot.
Notes
- Use rotisserie chicken to save time.
- Add jalapeños for extra spice.
- Leftovers reheat well and make great meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Southwest American