One-Skillet Southwest Chicken and Rice
Seasoned diced chicken, long-grain rice, black beans, and corn simmer together in a single skillet with chili powder, cumin, and paprika. Finished with melted cheddar cheese, fresh cilantro, and lime juice. Serve with salsa, avocado, sour cream, and hot sauce for customizable heat and flavor.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded, membranes removed, finely diced(optional)
- 2 cloves garlic, minced
- 1 ½ lbs boneless skinless chicken breasts, diced into bite-size pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 14.5 oz can black beans, rinsed and drained
- 1 cup frozen corn
- corn, canned and drained(optional)
- lime juice, from 1 small lime
- 1 to 1.5 cups, shredded cheddar or Mexican blend cheese
- 3 tablespoons fresh cilantro, chopped
- salsa(optional)
- avocado(optional)
- Greek yogurt(optional)
- lime wedges(optional)
- hot sauce(optional)
- green onions, sliced(optional)
Instructions
- 1
Heat olive oil in a large deep skillet over medium heat.
- 2
Add onion and bell peppers, saute until tender. Add garlic and saute until fragrant.
- 3
Add chicken and season with salt, pepper, chili powder, cumin, paprika, and coriander. Stir well and cook until lightly browned.
- 4
Add rice and broth, stir to combine. Cover and bring to a boil, then reduce heat to medium-low and simmer, stirring 2-3 times, until rice is tender and liquid is mostly absorbed.
- 5
Stir in beans and corn until warmed through. Stir in lime juice.
- 6
Add cheese, cover for 1 minute to melt, then serve topped with cilantro and desired toppings.
Tips
Seed and remove jalapeno membranes for milder heat, or leave them for more spice.
Stir rice mixture 2-3 times during cooking to ensure even cooking and prevent sticking.
Covering the pan after adding cheese helps it melt evenly into the rice.
Good to Know
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on stovetop over medium heat with a splash of broth to restore moisture.
Chop vegetables and dice chicken up to 1 day ahead. Store separately in airtight containers. Assemble and cook when ready.
Top with salsa, avocado slices, lime wedges, hot sauce, sliced green onions, and extra cilantro. Serve with lime wedges on the side.
Common Mistakes
Do not skip stirring during the 18-20 minute simmer to avoid rice sticking to the bottom.
Do not use high heat after bringing to a boil; medium-low prevents rice from scorching.
Do not skip rinsing canned beans to reduce sodium content.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
longer cooking time needed, more flavorful