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Southwest Chicken and Rice: A One-Pan Dinner Bursting with Bold Flavor

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Bring bold to the table with this Southwest Chicken and Rice! 🍗🌽🌶️ Tender chicken, zesty spices, black beans, corn, and fluffy rice all come together in one skillet for a hearty, satisfying meal. It’s packed with Tex-Mex flavor, easy to prep, and perfect for busy weeknights or make-ahead lunches. 🧄🧀 Every bite is warm, comforting, and loaded with the flavors you love. One pan, big flavor, and no stress—just scoop, serve, and savor! 🍽️🔥

Ingredients

Scale

Protein:

  • 1 lb boneless, skinless chicken breasts or thighs, diced into bite-sized pieces

  • Alternative: Use ground chicken or shredded rotisserie chicken for convenience

Vegetables and Add-ins:

  • 1 medium yellow onion, diced

  • 1 bell pepper, diced (any color)

  • 1 cup frozen or canned corn, drained if canned

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 (10 oz) can diced tomatoes with green chiles (like Rotel)

Grain:

  • 1 cup long-grain white rice, uncooked

  • Alternative: Substitute with jasmine or basmati rice for a more aromatic profile

Liquids:

  • 2 1/4 cups chicken broth (low sodium recommended)

  • Juice of 1 lime

Seasonings:

  • 1 1/2 tsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp garlic powder

  • Salt and pepper to taste

Toppings (Optional but recommended):

  • Shredded cheddar cheese

  • Sour cream

  • Sliced green onions or cilantro

  • Avocado or guacamole

  • Hot sauce

Instructions

  • Prepare the Chicken

    • Season the diced chicken with a pinch of salt, pepper, and half of the chili powder, cumin, and paprika.

    • This quick marinade ensures the meat is flavorful before it even hits the pan.

  • Brown the Chicken

    • Heat 1 tbsp of oil in a large deep skillet or sauté pan over medium-high heat.

    • Add the seasoned chicken and cook for 4–5 minutes until browned on all sides but not fully cooked through.

    • Remove the chicken and set it aside.

  • Sauté the Vegetables

    • In the same skillet, add the diced onion and bell pepper. Cook for 3–4 minutes until they start to soften.

    • Stir in garlic powder and the remaining spices. Cook for 30 seconds to bloom the spices.

  • Add Rice and Liquids

    • Add the rice to the pan and stir to coat it in the seasonings and oil.

    • Pour in the chicken broth, tomatoes with green chiles (with juices), and lime juice.

    • Stir in the black beans and corn.

  • Return Chicken to Pan

    • Nestle the partially cooked chicken back into the skillet, distributing it evenly across the surface.

  • Simmer and Cover

    • Bring everything to a gentle boil, then reduce heat to low.

    • Cover the pan and simmer for 18–22 minutes, or until the rice is tender and the liquid is absorbed.

  • Final Touches

    • Once the rice is cooked, turn off the heat.

    • Let the pan sit, covered, for 5 minutes to allow the rice to steam and settle.

  • Optional Cheese Melt

    • If using cheese, sprinkle it on top, cover, and let it melt for a few minutes before serving.

  • Garnish and Serve

    • Finish with fresh herbs, avocado, or a dollop of sour cream.

    • Serve hot, directly from the pan.

Notes

  • Don’t Skip the Searing Step: Browning the chicken builds flavor. If you’re in a rush, you can skip it and use pre-cooked shredded chicken.
  • Rice Matters: Long-grain white rice works best here. Short-grain rice or brown rice will require different cooking times and more liquid.
  • Use a Wide, Deep Pan: A large skillet or sauté pan (with a tight-fitting lid) ensures even cooking and prevents overflow.
  • Watch the Heat: Once simmering, keep the heat low to avoid burning the rice on the bottom.
  • Avoid Over-Stirring: After adding rice and broth, resist the urge to stir frequently—it can make the rice mushy.
  • Batch Cooking Friendly: This recipe doubles well. Just be sure your pan is large enough, or use a Dutch oven.
  • Freezer-Friendly: Let leftovers cool completely before freezing in airtight containers. Thaw in the fridge overnight before reheating.
  • Add More Heat: Want it spicier? Add diced jalapeños or a pinch of cayenne pepper.
  • Add Greens: Stir in spinach or kale at the end for a nutritional boost.
  • Meal Prep: This dish holds up beautifully for meal prep. Store in individual containers and reheat in the microwave.

Find it online: https://inarecipes.com/southwest-chicken-and-rice-a-one-pan-dinner-bursting-with-bold-flavor/