Description
Get ready to dig into a comforting and flavor-packed one-pot meal with “One-Pot Cheesy Southwest Chicken & Rice.” This easy-to-make dish combines tender chicken, aromatic spices, and melty cheese for a satisfying dinner the whole family will love.
Ingredients
Scale
- 2 tablespoon olive oil
- 2 pound boneless skinless chicken breast
- 2 tablespoon taco seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, diced
- 3 cloves garlic, minced
- 1 1/2 cup long-grain white rice
- 4 cup chicken broth
- 1 cup salsa
- 1 can (15 ounce) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1/4 cup lime juice
- 2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup chopped cilantro (optional)
Instructions
- In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chicken, taco seasoning, salt, and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the chicken is lightly browned.
- Add the diced onion and cook for 2 to 3 minutes, until softened. Then, stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Pour in the uncooked rice, chicken broth, and salsa. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 18 to 22 minutes, stirring once halfway, until the rice is tender and the liquid is absorbed.
- Stir in the black beans, corn, lime juice, and 1 cup of the shredded cheese. Top with the remaining cheese, cover, and let it melt for 2 to 3 minutes.
- Sprinkle with chopped cilantro, if desired, and serve the One-Pot Cheesy Southwest Chicken & Rice hot and bubbly.
Notes
Leftover One-Pot Cheesy Southwest Chicken & Rice can be refrigerated for up to 4 days and reheated in the microwave or on the stovetop until piping hot.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 90mg