Far, far, FAR too often I end up with boneless, skinless chicken breasts in my fridge with no plan in sight. Then, what happens is I avoid them…like the plague. They sort of bore me and man is it easy to fall into ruts of grilling or pasta-ing them. No clue why I continue to put them in my cart at the beginning of the week but I do…likely because they force me to get creative. So the end of the week comes and all I’ve got left in the fridge is those poor little chick-a-dees and a bunch of randomness in the veggie drawer, freezer and pantry to work with.
And that would be how this little doozy came to life. Loney chicken, a craving for southwest flavor and enough pantry/fridge staples to get a darn good meal accomplished is what got this One-Pot Party started.
This One-Pot Southwest Chicken and Rice is basically a chicken burrito minus the effort. Chicken, rice, corn, beans and red peppers make up the bulk of this pot of gold…and it tastes as if you simmered it all in a magnificent homemade salsa because of the diced tomato and seasonings that are thrown into the mix.
Top it with a little sliced green onion and shredded gouda and you’ve got yourself a super tasty, super easy, super healthy, super-kid approved, super-de-duper one pot meal. Just super, no?!
One-Pot Southwest Chicken and Rice
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
1 Pound Boneless Skinless Chicken Breasts, cut into 1 inch pieces + seasoned with salt+pepper
1 Small White Onion, diced
3 Garlic Cloves, chopped
1 Red Bell Pepper, seeded and diced
1 Roma Tomato, diced
1 Tablespoon Chili Powder
2 Teaspoons Smoked Paprika (or sweet will do)
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
1 Cup Drained and Rinsed Canned Black Beans
1 Cup Fresh or Frozen Corn Kernels
1 Cup Jasmine Rice
3 Cups Chicken Stock
Sliced Green Onion, for topping
Shredded Gouda, for topping
Preheat oven to 375. Heat olive oil and butter in a large oven-safe dutch oven or skillet. Add chicken and cook, stirring occasionally, until browned but still pink in the middle, about 3 minutes. Remove chicken to a plate with a slotted spoon.
Turn heat down to medium and add onion. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add garlic, peppers, tomatoes, chili powder, paprika, salt and black pepper and cook for 1 minute. Add beans, corn, rice and chicken stock and bring to a boil over medium high heat, stirring occasionally. Add the chicken back to the pot, cover with a lid, transfer the pot to the oven and cook for 35 minutes or until rice is tender and liquid is absorbed. Serve topped with green onion and gouda. Serves 4-6.
31 thoughts on “One-Pot Southwest Chicken and Rice”
Love this idea! I also always end up with chicken breasts in my fridge with no clue what to make. Can’t wait to try this out!
Thank you…it really is such a nice ‘clean out the fridge’ meal!
What a great way to use end of the week tidbits. I also always seem to put some of the same things into my cart and then look for new ways to use them. Also, great pics!! -Deb
Thanks so much Deb!
I prefer chicken thighs but they would be lovely with these flavors.
Thighs would be amazing in here👍🏻
Reblogged this on Recipe Dreams and commented:
LOL…I have some in my fridge right now…guess what is for dinner? Thanks for sharing!
Fantastic! Hope it was yummy!
Chicken is already baked – not fried, sorry! – and rice was about to be cooked, just as a side. Now i have something exciting to do with both tonight. Thanks!
Well I’m glad it worked out! Hope you like!
Thank you for this recipe, and on behalf of my husband who scarfed it, thank you again!
Music to my ears! Thank you for the note:)
Aaaaaaand thanks for planning dinner for me tonight. Looks Deeelish, friend!!
So very happy to help my lovely girl!
Love the sound of this. Thank you for sharing, going to try. x
Thank you..hope you enjoy it!
And SO easy!
Reblogged this on The Twist from a Twisted Sister!.
Thank you for sharing:)
I love easy meals like this! Looks super delish! 🙂
This is so good.