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Southwest Chicken and Rice Recipe

This Southwest Chicken and Rice Recipe is easy to make. It's full of flavor and healthy ingredients. Plus, it's a one-pot meal, so you'll have less cleanup.
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Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast, diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • 1 cup long-grain white rice
  • 1 ½ cups chicken broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz diced tomatoes with green chilies
  • 1 cup frozen corn
  • ½ cup shredded cheddar cheese optional
  • ¼ cup fresh cilantro chopped
  • Juice of 1 lime

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Sauté the Chicken
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add diced chicken and cook for 5–6 minutes until browned. Remove and set aside.
  4. Cook the Vegetables
  5. In the same skillet, add onion, garlic, and bell peppers. Sauté for 3–4 minutes until softened.
  6. Add Spices and Rice
  7. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
  8. Add the rice and stir to coat in the seasonings.
  9. Simmer the Dish
  10. Pour in the chicken broth, black beans, diced tomatoes (with juices), and corn.
  11. Return the cooked chicken to the skillet. Stir well.
  12. Bring to a simmer, cover, and cook for 18–20 minutes, until the rice is tender.