It is 6pm and your house is likely very busy. You need a meal that is fast, filling, and fresh. This one-pot chicken rice is your new secret weapon for those crazy weeknights.
There is nothing better than a warm, cheesy meal as the air turns crisp. This dish brings deep comfort without any of the kitchen stress. You can have a nutritious dinner on the table in just 40 minutes.
Why This Recipe Is a Winner
You will love how this dish saves you so much time. Everything cooks in just one single pan. That means less washing up and more time to relax after dinner. It is the ultimate solution for a busy family schedule.
This recipe is a high-protein powerhouse that keeps everyone satisfied. The combination of lean chicken and fiber-rich beans is very refueling. It is a budget-friendly meal that uses simple pantry staples you likely have now. Your kids will love the melted cheese and familiar taco flavors.
Simple Cooking Method
Making this meal is incredibly simple and approachable for beginners. You start by browning the chicken to lock in all the juices. Then, you simply stir in the rice and savory liquids. The rice soaks up every bit of flavor as it simmers on the stove.
Ingredients You’ll Need
These fresh ingredients create a vibrant and colorful meal for your family.
- 1 lb boneless skinless chicken breast, cubed
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1.25 cups low-sodium chicken broth
- 1 cup chunky salsa
- 15 oz canned black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 tbsp taco seasoning
- 1.5 cups shredded sharp cheddar cheese
- 0.25 cup fresh cilantro, chopped
Step-by-Step Directions
- Heat olive oil in a 12-inch skillet over medium-high heat.
- Add chicken cubes and sauté for 5 minutes until browned.
- Add taco seasoning and dry rice to the pan.
- Stir for 60 seconds to toast the rice grains beautifully.
- Incorporate chicken broth, salsa, black beans, and corn.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 18 to 20 minutes until rice is tender.
- Remove from heat and sprinkle cheese over the surface.
- Cover for 2 minutes, fluff with a fork, and garnish with cilantro.
Best Ways to Enjoy It
Serve this dish warm directly from the skillet for a cozy feel. You can top it with a creamy dollop of sour cream. Fresh avocado slices or a squeeze of lime add a bright touch. It is perfect for a casual family dinner at the table.
Storage & Reheating
This one-pot chicken rice stores beautifully for your weekday lunches. Place leftovers in airtight containers in the fridge for three days. You can reheat it quickly in the microwave with a splash of water. This keeps the rice moist and the cheese perfectly melty. It is a fantastic option for your weekly meal prep routine.
Recipe Tips for Best Results
- Do not skip toasting the dry rice for extra flavor.
- Use a tight-fitting lid to keep the steam inside the pan.
- Rinse your black beans well to keep the colors bright.
- Choose a mild salsa if your kids prefer less heat.
- Let the dish rest for two minutes before fluffing the rice.
- Add a splash more broth if you prefer a saucier texture.
Easy Flavor Ideas
- Swap chicken for ground turkey for a different protein twist.
- Use pepper jack cheese if you want a spicy kick.
- Add diced bell peppers for extra vitamins and a crunch.
- Stir in a spoonful of Greek yogurt for extra creaminess.
Common Questions
Can I use brown rice instead?
Brown rice takes much longer to cook than white rice. You would need more liquid and about 40 minutes of simmering. I recommend sticking with white rice for this quick version.
Is this recipe very spicy?
The heat level depends mostly on the salsa you choose. Use a mild salsa to keep it kid-friendly and gentle. You can always add hot sauce to your own bowl.
I hope this simple meal brings some calm to your busy week. It is so satisfying to see the whole family enjoy a healthy dinner. Happy cooking!
— Katie Wood
Ingredients
- 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
- 1 tbsp olive oil
- 1 cup long -grain white rice
- 1.25 cups low -sodium chicken broth
- 1 cup chunky salsa
- 15 oz canned black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 tbsp taco seasoning (chili powder, cumin, garlic powder)
- 1.5 cups shredded sharp cheddar cheese
- 0.25 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a 12-inch skillet or Dutch oven over medium-high heat.
- Add chicken cubes and sauté for 5 minutes until browned on all sides.
- Add the taco seasoning and dry rice to the pan, stirring for 60 seconds to toast the rice grains.
- Incorporate the chicken broth, salsa, black beans, and corn into the mixture.
- Bring the liquid to a boil, then reduce heat to low and cover with a tight-fitting lid.
- Simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and immediately distribute the shredded cheese over the surface.
- Cover for 2 minutes to allow the cheese to melt via residual steam.
- Fluff the rice with a fork and garnish with chopped cilantro prior to service.
