Go Back
A skillet of cheesy southwest chicken rice with black beans, corn, and fresh cilantro
Print Recipe

One-Pot Cheesy Southwest Chicken Rice

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 545kcal

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.