Save to Pinterest A vibrant, one-pot dish packed with tender chicken, zesty spices, black beans, and colorful vegetables, bringing the bold flavors of the American Southwest to your table.
This dish quickly became a family favorite thanks to its ease of preparation and delicious taste.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts (about 450 g) cut into 1 inch pieces
- Vegetables: 1 large red bell pepper diced, 1 medium yellow onion diced, 2 cloves garlic minced, 1 cup (150 g) frozen or canned sweet corn drained if canned, 1 can (400 g) black beans drained and rinsed, 1 can (400 g) diced tomatoes with green chilies (or regular diced tomatoes)
- Grains: 1 cup (185 g) long grain white rice rinsed
- Liquids: 2 cups (480 ml) low sodium chicken broth
- Spices & Seasonings: 2 tbsp olive oil, 1½ tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp dried oregano, ½ tsp salt or to taste, ¼ tsp ground black pepper
- Garnishes (optional): Fresh cilantro chopped, Sliced green onions, Lime wedges, Shredded cheddar or Monterey Jack cheese
Instructions
- Step 1:
- Heat the olive oil in a large deep skillet or Dutch oven over medium high heat.
- Step 2:
- Add the chicken pieces and cook for 3 4 minutes until lightly browned. Remove and set aside.
- Step 3:
- In the same pot add onion and bell pepper. Sauté for 3 4 minutes until softened. Add garlic and cook for 1 more minute.
- Step 4:
- Stir in the rice chili powder cumin smoked paprika oregano salt and black pepper. Toast for 1 minute until fragrant.
- Step 5:
- Add the browned chicken back to the pot. Stir in the diced tomatoes (with juices) black beans corn and chicken broth. Mix well.
- Step 6:
- Bring to a boil then reduce heat to low. Cover and simmer for 18 20 minutes or until rice is tender and liquid is absorbed.
- Step 7:
- Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- Step 8:
- Serve hot garnished with chopped cilantro green onions lime wedges and cheese if desired.
Save to Pinterest This dish is great for meal prep and reheats well making family dinners easy and delicious.
Required Tools
Large skillet or Dutch oven with lid, Cutting board and knife, Wooden spoon or spatula, Measuring cups and spoons
Allergen Information
Contains None of the major allergens when prepared as listed. If garnishing with cheese contains milk (dairy). Always check labels on canned goods and broth for potential allergens or gluten.
Nutritional Information
Calories 460, Total Fat 9 g, Carbohydrates 60 g, Protein 33 g per serving
Save to Pinterest This recipe is guaranteed to bring warmth and bold flavor to your dinner table every time.
Recipe Questions & Answers
- → Can I substitute brown rice for white rice?
Yes, brown rice can be used instead but requires a longer simmer time (about 40–45 minutes) and possibly extra broth to ensure proper cooking.
- → What spices give this dish its Southwestern flavor?
Chili powder, ground cumin, smoked paprika, and oregano create the signature zesty and smoky flavor characteristic of Southwestern cuisine.
- → How can I add more heat to this dish?
Incorporate a diced jalapeño along with the onion and bell pepper during sautéing to introduce a spicy kick.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free; just ensure canned goods and broth are labeled gluten-free.
- → What garnishes complement these flavors best?
Fresh cilantro, sliced green onions, lime wedges, and shredded cheddar or Monterey Jack cheese provide fresh and creamy contrasts to the bold dish.
- → Can this dish be prepared in advance?
Absolutely, it's excellent for meal prep and reheats well, maintaining its flavors and texture.