Description
A quick and hearty one-pot meal combining tender chicken, fluffy rice, and melty cheese with a smoky southwest flavor.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 packet taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Pat the diced chicken dry and season lightly with salt and pepper. Measure out the rice, drain and rinse the black beans, and have the corn, diced tomatoes, chicken broth, cheese, and taco seasoning ready.
- In a large pot, heat a little oil over medium heat. Add the diced chicken in a single layer. Cook, stirring occasionally, until browned on all sides and mostly cooked through, about 5–7 minutes.
- Add the rice, drained black beans, corn, diced tomatoes (with juices if canned), chicken broth, and taco seasoning to the pot. Stir to combine and scrape any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- Remove the pot from heat and stir in the shredded cheese until it melts and makes the rice creamy. Taste and season with additional salt and pepper if needed.
- Spoon the cheesy southwest chicken rice into bowls and garnish with chopped cilantro. Serve hot.
Notes
For variations, consider adding diced green chilies for spice or using vegetable broth for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 605
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 52g
- Cholesterol: 85mg