Description
A flavorful, filling, and fuss-free one-pot meal combining tender chicken, fluffy rice, and Southwest spices, ready in about 30 minutes.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 2 cups low sodium chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons Southwest seasoning mix (chili powder, cumin, smoked paprika, oregano, cayenne)
- 1 cup canned black beans, drained and rinsed (optional)
- 1 cup frozen corn
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped
- Lime wedges (optional)
Instructions
- Dice the onion and bell pepper, mince the garlic, chop the cilantro, and cut the chicken thighs into 1-inch chunks.
- Heat olive oil over medium-high heat in a large deep skillet or sauté pan. Add chicken pieces, season lightly with salt and pepper, and cook until browned but not fully cooked through, about 4 minutes. Remove chicken and set aside.
- In the same pan, add more oil if needed. Cook diced onion and bell pepper until softened and fragrant, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
- Add tomato paste and Southwest seasoning mix, stirring to coat veggies and toast spices for 1 minute.
- Add uncooked rice and stir to combine with veggies and spices. Pour in chicken broth, scraping up browned bits from the pan bottom. Stir in black beans and corn if using. Return chicken to the pan, nestling into rice mixture.
- Bring to a gentle boil, then reduce heat to low. Cover with lid and simmer for 18 to 20 minutes without lifting the lid. Check rice tenderness and chicken doneness; cook a few minutes longer if needed.
- Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork, sprinkle chopped cilantro on top, and add a squeeze of fresh lime juice. Season with additional salt and pepper if desired.
- Serve scooped into bowls and enjoy.
Notes
Do not lift the lid during simmering to avoid mushy rice. Use low sodium broth to control saltiness. Searing chicken first locks in juices and flavor. Leftovers reheat best in a skillet with a splash of broth or water. For a creamy version, stir in sour cream or cream cheese at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 400
- Sodium: 550
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 6
- Protein: 28
Keywords: one-pot, chicken and rice, Southwest, easy dinner, quick meal, weeknight dinner, healthy, budget-friendly