Cheesy Southwest Chicken Rice (Print Format)
Creamy Southwest chicken, rice, peppers, and cheese meld in a flavorful, easy all-in-one pot dish for busy nights.
# Ingredients:
→ Oils and Fats
01 -
1 tablespoon extra virgin olive oil
→ Proteins
02 -
1 lb diced chicken breast
03 -
½ cup rinsed black beans
→ Vegetables
04 -
1 small diced onion
05 -
1 chopped red bell pepper
06 -
2 minced garlic cloves
07 -
½ cup canned diced tomatoes with green chilies
08 -
½ cup corn kernels
→ Grains
09 -
1 cup long-grain rice
→ Liquids
10 -
2 cups chicken broth
→ Dairy
11 -
1½ cups shredded cheddar or Mexican-blend cheese
→ Herbs and Spices
12 -
1 teaspoon chili powder
13 -
1 teaspoon ground cumin
14 -
½ teaspoon paprika
15 -
½ teaspoon garlic powder
16 -
Salt and black pepper to taste
17 -
2 tablespoons chopped fresh cilantro
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Season diced chicken with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Cook chicken for 4 to 5 minutes until lightly browned but not fully cooked. Remove and set aside.
02 -
In the same pot, sauté diced onion and chopped red bell pepper for about 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring to release aroma without burning.
03 -
Stir in long-grain rice, coating it evenly with the vegetable mixture. Pour in chicken broth, canned diced tomatoes with green chilies, corn kernels, and rinsed black beans. Bring mixture to a rolling boil.
04 -
Return the browned chicken to the pot. Cover and reduce heat to low, simmering gently for 15 to 18 minutes until rice is tender and liquid absorbed.
05 -
Turn off the heat and stir in shredded cheddar or Mexican-blend cheese until fully melted and creamy.
06 -
Sprinkle freshly chopped cilantro over the dish and serve hot. Optionally, accompany with avocado slices, sour cream, or lime wedges for added creaminess and brightness.
# Tips:
01 -
For increased spice, add diced jalapeños during vegetable cooking. Brown rice can replace long-grain rice with an additional ½ cup broth and 10 more minutes simmering.