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.