Description
This flavorful Southwest Chicken and Rice recipe combines tender pieces of seasoned chicken with aromatic spices, sautéed vegetables, creamy heavy cream, and hearty ingredients like black beans and corn. The dish is cooked entirely on the stovetop, resulting in a comforting and hearty meal that’s perfect for a family dinner or meal prep.
Ingredients
Scale
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 red bell pepper, seeded, diced (about ½ cup)
- 1 green bell pepper, seeded, diced (about ½ cup)
- 1 teaspoon garlic, minced
- 1 ½ cups (277.5 g) uncooked long-grain white rice
- 3 ½ cups (28 ounces / 840 g) chicken broth
- ½ cup (129.5 g) salsa
- 1 can (15 ounces) sweet corn kernels, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup (238 g) heavy whipping cream
- cilantro, chopped for garnish
- salt, to taste
Instructions
- To a small bowl, add chili powder, cumin, kosher salt, and garlic powder. Stir to combine thoroughly. Divide the mixture in half and set one half aside for later use.
- In a medium bowl, add the chicken pieces and half of the seasoning mixture. Toss to coat the chicken evenly with the spices for maximum flavor.
- Heat olive oil and butter in a large 13-inch skillet over medium heat until butter melts. Add the seasoned chicken pieces in an even single layer. You may need to cook the chicken in batches to avoid overcrowding. Cook for 8-10 minutes, flipping halfway through, until the chicken develops a golden brown crust and reaches an internal temperature of 165°F. Remove the cooked chicken to a plate and tent with foil to keep warm.
- In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook over medium heat, stirring occasionally until the vegetables soften, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1 minute to release its fragrance.
- Stir in the uncooked long-grain white rice along with the remaining half of the seasoning mixture. Coat the rice and vegetables evenly.
- Pour in the chicken broth and increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the salsa, drained corn, rinsed black beans, heavy whipping cream, and the cooked chicken pieces. Mix everything thoroughly and continue cooking uncovered over medium heat until the entire dish is warmed through.
- Remove from heat, sprinkle with chopped cilantro, adjust salt to taste if needed, and serve warm for a comforting Southwest-inspired meal.
Notes
- This recipe is great for meal prep.
- Adjust the spice levels by adding more or less chili powder.
- Garnish with additional cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 100 mg