One-Pot Cheesy Southwest Chicken and Rice
A comforting one-pot meal featuring chicken, rice, and cheese with a Southwest flair.
Equipment
- Large Skillet For cooking all ingredients together.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 pound chicken breasts, skinless and boneless, cut into bite-sized pieces
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 1 cup long grain rice, uncooked
- 1 cup salsa
- 1 cup black beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 0.5 medium tomato, diced
Instructions
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 3 minutes, or until softened, stirring occasionally.
- Add the chicken pieces to the skillet. Season with chili powder, cumin, and oregano. Cook for an additional 3 to 5 minutes, or until the chicken is no longer pink. Ensure the chicken is cooked thoroughly for the best flavor.
- Stir in the uncooked rice, salsa, black beans, and chicken broth. Mix well until everything is combined. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the skillet with a lid. Let it cook for 15 minutes. This allows the rice to absorb all the delicious flavors.
- After 15 minutes, turn off the heat and let the dish rest for another 5 minutes without lifting the lid. This helps the rice finish cooking perfectly.
- Fluff the rice and chicken with a fork. Sprinkle the shredded cheddar cheese over the top, then cover with the lid again. Wait for 1 to 2 minutes until the cheese melts into gooey perfection.
- Remove the lid and garnish with chopped green onions and diced tomatoes before serving. This adds a fresh touch to your meal!
Notes
For added flavor, consider using a spicy salsa or adding some diced jalapeños. You can substitute the black beans with pinto beans or corn for a different twist.