Description
A flavorful Southwest Chicken and Rice dish combining tender chicken, vibrant bell peppers, savory spices, and creamy elements to create a hearty and comforting one-skillet meal.
Ingredients
Scale
Spice Mix
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
Chicken and Cooking Fats
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 red bell pepper, seeded and diced (about ½ cup)
- 1 green bell pepper, seeded and diced (about ½ cup)
- 1 teaspoon garlic, minced
Grains and Liquids
- 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 cup (238 g) heavy whipping cream
Canned Ingredients
- 1 can (15 ounces) sweet corn kernels, drained
- 1 can (15 ounces) black beans, drained and rinsed
Garnish
- Cilantro, chopped for garnish
- Salt, to taste
Instructions
- Prepare Spice Mix: In a small bowl, combine chili powder, cumin, kosher salt, and garlic powder. Stir thoroughly to mix and then divide into two equal portions; set one half aside for later use.
- Season Chicken: Place the cut chicken pieces into a medium bowl and add half of the spice mixture. Toss well to coat all pieces evenly.
- Cook Chicken: Heat olive oil and butter together in a large 13-inch skillet over medium heat. Once butter has melted, add the seasoned chicken in an even layer. To avoid overcrowding, cook in batches if necessary. Cook for 8-10 minutes, flipping halfway until the chicken is golden brown on all sides and the internal temperature reaches 165°F. Remove chicken from the skillet, place on a plate, and tent with foil to keep warm.
- Sauté Vegetables: In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, for about 3-4 minutes or until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Rice and Seasoning: Mix in the uncooked rice and the remaining half of the seasoning mixture, stirring to combine with the vegetables thoroughly.
- Cook Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Add Remaining Ingredients: Stir in the salsa, drained corn, rinsed black beans, heavy cream, and the cooked chicken pieces. Mix everything well and continue cooking uncovered over low heat until the entire dish is heated through.
- Garnish and Serve: Sprinkle chopped cilantro over the top for a fresh finish. Adjust salt to taste and serve warm, enjoying a vibrant and hearty Southwest-inspired meal.
Notes
- If desired, substitute white rice with brown rice; increase simmer time to approximately 40-45 minutes and add extra broth accordingly.
- For added heat, include diced jalapeños when sautéing vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- This recipe can be made dairy-free by substituting heavy cream with coconut milk or another plant-based cream.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 830 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 110 mg
