Description
Creamy Southwest Chicken Rice made in one pot with tender chicken, black beans, corn, salsa, and melted cheddar cheese for a hearty family dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts diced
- 1 tablespoon olive oil
- 1 cup long grain white rice rinsed
- 1 medium onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 can 15 oz black beans drained and rinsed
- 1 cup corn frozen or canned
- 2 cups chicken broth
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese softened
- Fresh cilantro optional
Instructions
- Heat olive oil in a large pot over medium heat and cook diced chicken until browned and fully cooked about 5 to 7 minutes
- Add onion bell pepper and garlic and cook until softened about 3 to 4 minutes
- Stir in black beans corn rice chicken broth salsa chili powder cumin salt and pepper and bring to a boil
- Reduce heat to low cover and simmer for 20 minutes until rice is tender and liquid is absorbed
- Remove from heat and stir in cream cheese and half of the cheddar until melted and creamy
- Sprinkle remaining cheddar on top cover and let sit for 5 minutes until cheese melts
- Garnish with fresh cilantro and serve warm
Notes
- Rinse rice thoroughly to prevent gummy texture
- Do not overcook chicken to keep it tender
- Use freshly shredded cheese for better melting
- Add a splash of broth when reheating to restore creaminess
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg