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Southwest Chicken and Rice

Southwest Chicken and Rice

This Southwest Chicken and Rice is a flavorful one-pot dish that's ready in 45 minutes, perfect for a quick and delicious meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 834 kcal

Equipment

  • large heavy bottomed pot with lid

Ingredients
  

Chicken and Vegetables

  • 1.5 lbs boneless skinless chicken breast diced into bite-sized pieces
  • 2 tablespoon olive oil divided
  • 1 oz fajita seasoning mix 1 packet
  • 1 tablespoon butter
  • 1 medium yellow onion diced
  • 1 each red bell pepper diced
  • 1 each green bell pepper diced
  • 3 cloves garlic minced

Canned Ingredients

  • 15 oz fire-roasted diced tomatoes 1 can
  • 15 oz black beans drained and rinsed
  • 8 oz corn drained

Spices and Broth

  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon paprika
  • 0.25 teaspoon ground coriander
  • 2.25 cups chicken broth reduced sodium

Rice and Toppings

  • 1 cup dry long grain white rice
  • 1.5 cups shredded Mexican blend cheese
  • 0.25 cup minced fresh cilantro
  • 2 tablespoon lime juice fresh if possible

Instructions
 

Cooking Instructions

  • Heat a large heavy bottomed pot that has a lid over MED HIGH heat. Add 1 tablespoon olive oil, then add diced chicken breasts. Sprinkle fajita seasoning mix over chicken and stir. Cook 6-8 minutes, until lightly golden brown and cooked through. Set chicken aside on a plate and cover to keep warm.
  • To the same pot, add the remaining 1 tablespoon olive oil and butter. Add onion and both bell peppers and cook 3-4 minutes, until softened. Add garlic and cook another 30 seconds or so, until fragrant.
  • Add tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth. Stir together, then stir in rice.
  • Bring to a boil, then cover, reduce heat to LOW and simmer 20-23 minutes, stirring halfway through. When no excess liquid remains and rice is tender, turn off heat.
  • Fluff rice with a fork, then stir in 1 cup cheese, cilantro, lime juice, corn, and cooked chicken. Top with remaining ½ cup cheese, cover, and let sit a few minutes, until cheese is melted.

Nutrition

Serving: 1servingCalories: 834kcalCarbohydrates: 104gProtein: 56gFat: 30gSaturated Fat: 13gCholesterol: 166mgSodium: 492mgPotassium: 1265mgFiber: 15gSugar: 5gVitamin A: 25IUVitamin C: 200mgCalcium: 25mgIron: 25mg
Keyword chicken and rice recipe, one pot chicken recipe, southwestern chicken
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