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One-Pot Cheesy Southwest Chicken & Rice

One-Pot Cheesy Southwest Chicken & Rice for Cozy Nights

This One-Pot Cheesy Southwest Chicken & Rice is a comforting, gluten-free meal that's quick to prepare, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Base
  • 1 pound Chicken Breast, boneless, skinless tender protein that holds flavors beautifully
  • 1 tablespoon Olive Oil perfect for browning chicken and sautéing veggies
  • 1 small Yellow Onion, diced adds a gentle sweetness
  • 1 Red Bell Pepper, diced offers bright color and a crunchy texture
  • 3 cloves Garlic, minced infuses the dish with aromatic warmth
For the Rice Mixture
  • 1 cup Long-Grain White Rice fluffy and absorbs all the delicious flavors
  • 1 can (10 ounces) Diced Tomatoes with Green Chiles brings acidity and a hint of heat
  • 1 cup Corn, frozen or canned adds natural sweetness
  • 1 can (15 ounces) Black Beans, rinsed and drained enhances the dish's heartiness
  • 2 cups Chicken Broth ensures rice cooks perfectly
For the Seasoning
  • 1 tablespoon Chili Powder layers on the warm Southwest flavors
  • 1 teaspoon Ground Cumin introduces smoky depth
  • 1 teaspoon Smoked Paprika gives a lovely color and subtle kick
  • 1 teaspoon Salt essential for accentuating flavors
  • 1/2 teaspoon Black Pepper enhances overall seasoning
For the Cheesy Topping
  • 1 cup Cheddar Cheese, shredded melts beautifully for a creamy finish
  • 1 cup Monterey Jack Cheese, shredded adds an extra layer of meltiness
For Finishing Touches
  • 1 tablespoon Fresh Lime Juice brightens and balances out richness
  • 2 tablespoons Fresh Cilantro, chopped adds a fresh, herbal note

Equipment

  • deep skillet

Method
 

Cooking Instructions
  1. Heat 1 tablespoon of olive oil in a deep skillet over medium-high heat. Season chicken with salt, pepper, chili powder, cumin, and smoked paprika. Add chicken to skillet and cook for 4-5 minutes until browned.
  2. Add diced yellow onion and diced red bell pepper to skillet. Cook for 3-4 minutes until vegetables soften. Add minced garlic and stir for another 30 seconds until fragrant.
  3. Stir in 1 cup of uncooked long-grain white rice, mixing for about 1 minute to allow the rice to absorb flavors before adding other ingredients.
  4. Pour in diced tomatoes, corn, black beans, and chicken broth. Stir together, bring to a boil.
  5. Reduce heat to low, cover, and simmer for 18-22 minutes until rice is tender and liquid is absorbed.
  6. Remove from heat and sprinkle shredded cheddar and Monterey Jack cheese evenly over the rice mixture. Cover for 2-3 minutes to let cheese melt.
  7. Squeeze fresh lime juice over the dish and sprinkle with chopped fresh cilantro. Let rest for 5 minutes before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 52gProtein: 34gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 900IUVitamin C: 35mgCalcium: 300mgIron: 3mg

Notes

This dish can be stored in airtight containers for up to 4 days in the fridge or frozen for up to 2 months.

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