Southwestern Chicken And Rice
This Southwestern Chicken And Rice is a vibrant, flavor-packed one-pan meal with smoky spices, juicy chicken, and colorful veggies perfect for easy weeknight dinners.
Servings: 4 servings
Ingredients
Chicken Seasoning
- 3/4 tsp kosher salt for the chicken seasoning
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp freshly ground black pepper
- 4 boneless, skinless chicken breasts pounded to even thickness
Cooking Ingredients
- 2 tbsp olive oil
- 1 small yellow onion chopped
- 1 red bell pepper chopped
- 1 clove garlic minced
- 1 tsp kosher salt for the rice and veggies
- 1/2 tsp cumin additional for the rice
- 1/2 tsp chili powder additional for the rice
- 1 1/2 cups jasmine rice or any long grain rice
- 1 can diced tomatoes 14 oz, drained
- 3 1/2 cups chicken broth
- 1 cup canned black beans rinsed and drained
- 1 cup corn fresh or frozen
- 3/4 cup Monterey Jack cheese shredded
- 3/4 cup sour cream
- 1 large avocado chopped
- cilantro for garnish
- lime wedges for serving
Instructions
Season the Chicken
- In a small bowl, combine 3/4 teaspoon kosher salt, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/4 teaspoon freshly ground black pepper. Rub this spice mix evenly over both sides of the chicken breasts. Set aside while you prep the veggies.
Brown the Chicken
- Heat 2 tablespoons of olive oil in your large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 4-5 minutes per side, until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables
- In the same skillet, add the chopped yellow onion and red bell pepper. Cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add Spices and Rice
- Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon cumin, and 1/2 teaspoon chili powder over the veggies. Stir to coat everything evenly. Add the jasmine rice and cook for 1-2 minutes, letting it toast slightly in the pan to elevate the flavor.
Build the Base
- Stir in the drained diced tomatoes, black beans, corn, and pour in 3 1/2 cups chicken broth. Give everything a good mix to combine.
Simmer with Chicken
- Nestle the browned chicken breasts back into the skillet, pressing them slightly into the rice mixture. Cover the skillet with a lid, reduce heat to low, and let it simmer gently for 20-25 minutes or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).
Finish with Cheese and Cream
- Remove the skillet from heat. Sprinkle the shredded Monterey Jack cheese evenly over the top, then dollop the sour cream. Cover again for a few minutes to let the cheese melt and the sour cream warm through.
Garnish and Serve
- Top with chopped avocado and fresh cilantro. Serve with lime wedges on the side for squeezing over each plate. This bright acidity perfectly balances the smoky richness of the dish.
Equipment
- Large skillet or sauté pan with a lid
- Knife and cutting board
- Measuring Spoons and Cups
- Spatula or tongs
Notes
- Use boneless skinless turkey breasts or thighs as a juicier alternative to chicken breasts.
- Substitute jasmine rice with brown rice or cauliflower rice, adjusting cooking times accordingly.
- Swap Monterey Jack cheese for cheddar or a dairy-free cheese alternative for different flavors or dietary needs.
- For a tangier topping, replace sour cream with Greek yogurt.
- Store leftovers in airtight containers; refrigerate up to 4 days or freeze up to 2 months. Keep avocado and lime separate until serving for freshness.