Description
Enjoy a delicious Southwest Chicken and Rice dish, featuring seasoned chicken breasts, colorful vegetables, black beans, and corn, all cooked together for a satisfying and hearty meal. Perfect for a quick weeknight dinner!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon lime juice
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- 1 avocado, sliced (optional for serving)
- Shredded cheese (optional for serving)
Instructions
- Pound the chicken breasts to about 1/2 inch thick. Mix chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub the spice mixture over the chicken and let it sit for 15-20 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from skillet and let rest for 5 minutes before slicing.
- In the same skillet, sauté diced onion, red bell pepper, and green bell pepper for 3-4 minutes until softened. Add corn and black beans, cooking for an additional 2-3 minutes. Stir in the rice and toast for 1-2 minutes.
- Pour in chicken broth and diced tomatoes, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.
- Remove from heat, fluff rice with a fork, and fold in sliced chicken and lime juice. Adjust seasoning as needed.
- Spoon the mixture onto plates or bowls, garnish with cilantro, and add avocado slices and shredded cheese if desired. Enjoy warm!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a spicier kick, consider adding jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes