Southwestern Chicken And Rice
When it comes to comforting, flavorful meals, Southwestern Chicken And Rice is a standout. This dish combines tender chicken breasts with aromatic spices, fluffy rice, and vibrant vegetables, making it a perfect weeknight dinner that your entire family will love. With every bite, you’ll experience a burst of Southwestern flavors that are both satisfying and delicious.
Reasons to Love Southwestern Chicken And Rice
There are countless reasons to adore this dish! First and foremost, it’s a one-pot wonder, meaning less cleanup for you. The combination of spices not only brings warmth but also depth to the dish. Plus, the vibrant colors of the red bell pepper, yellow onion, and fresh avocado make it as pleasing to the eye as it is to the palate. This recipe is also versatile—feel free to add more vegetables or adjust the spice levels to suit your taste.
Ingredient Breakdown
To make the Southwestern Chicken And Rice truly shine, you’ll need the following ingredients:
- 3/4 tsp kosher salt: Enhances the overall flavor of the dish.
- 1/2 tsp cumin: Adds a warm, earthy flavor that’s essential in Southwestern cuisine.
- 1/2 tsp smoked paprika: Provides a subtle smokiness that complements the chicken beautifully.
- 1/2 tsp chili powder: Gives a nice kick without overwhelming the palate.
- 1/4 tsp freshly ground black pepper: Adds a hint of spice.
- 4 boneless, skinless chicken breasts: The star protein of this dish, pounded to an even thickness for uniform cooking.
- 2 tbsp olive oil: For sautéing and adding richness.
- 1 small yellow onion, chopped: Provides a sweet and savory base.
- 1 red bell pepper, chopped: Adds sweetness and crunch.
- 1 clove garlic, minced: Infuses a robust flavor.
- 1 tsp kosher salt: For seasoning the rice.
- 1/2 tsp cumin: Repeated for seasoning the rice, enhancing flavor.
- 1/2 tsp chili powder: Adds warmth to the rice.
- 1 1/2 cups jasmine rice: A fragrant rice that cooks up fluffy and complements the dish well.
- 1 can diced tomatoes (14 oz), drained: Adds moisture and flavor.
- 3 1/2 cups chicken broth: The cooking liquid that infuses flavor into the rice.
- 1 cup canned black beans, rinsed and drained: Adds protein and fiber.
- 1 cup corn, fresh or frozen: For sweetness and texture.
- 3/4 cup Monterey Jack cheese, shredded: Melts beautifully on top for a creamy finish.
- 3/4 cup sour cream: Adds creaminess and a tangy note.
- 1 large avocado, chopped: For freshness and creaminess.
- Cilantro: For garnish and a burst of flavor.
- Lime wedges: To squeeze over for a zesty finish.
Equipment & Tools
Before diving into the cooking process, gather the following tools:
- Large skillet or Dutch oven: Ideal for cooking the chicken and rice together.
- Cutting board and knife: For chopping vegetables and preparing ingredients.
- Meat mallet: To pound the chicken breasts evenly.
- Wooden spoon or spatula: For stirring the ingredients.
- Measuring cups and spoons: To ensure accuracy in your ingredients.
Southwestern Chicken And Rice: Step-by-Step Guide
Now, let’s get cooking with this easy-to-follow recipe for Southwestern Chicken And Rice!
Step 1: Prepare the Chicken
Start by pounding the chicken breasts to an even thickness. This helps them cook evenly. Season both sides of the chicken with 3/4 tsp kosher salt, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp freshly ground black pepper.
Step 2: Sauté the Chicken
In a large skillet or Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Step 3: Cook the Vegetables
In the same skillet, add the chopped yellow onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Step 4: Add Rice and Liquids
Stir in the jasmine rice, 1 tsp kosher salt, 1/2 tsp cumin, and 1/2 tsp chili powder. Mix well to coat the rice in the spices. Pour in the drained diced tomatoes and chicken broth, stirring to combine.
Step 5: Incorporate the Chicken
Nestle the cooked chicken breasts back into the skillet with the rice mixture. Bring everything to a gentle simmer, cover, and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
Step 6: Add Beans and Corn
Once the rice is cooked, stir in the rinsed black beans and corn. Cover again and let it cook for another 5 minutes to heat through.
Step 7: Finish with Cheese
Sprinkle the shredded Monterey Jack cheese on top, cover, and let it melt for about 3-5 minutes.
Step 8: Serve and Garnish
Remove the skillet from heat. Serve the Southwestern Chicken And Rice topped with a dollop of sour cream, chopped avocado, fresh cilantro, and lime wedges for squeezing over the top.
Low-Carb/Keto Alternatives
If you’re looking to enjoy a lower-carb version of Southwestern Chicken And Rice, consider these alternatives:
- Replace jasmine rice with cauliflower rice for a low-carb option.
- Use zucchini or bell pepper boats instead of rice to create a stuffed vegetable dish.
- Opt for shredded chicken instead of whole breasts to reduce cooking time and enhance flavor absorption.
- Increase the amount of beans and vegetables to create a heartier dish without the carbs.
Watch Outs & How to Fix
When preparing Southwestern Chicken And Rice, you might run into a few common issues. Here’s how to address them:
- Rice too mushy: Ensure you’re measuring the liquid properly. If it’s too watery, reduce the broth slightly next time.
- Chicken not cooked through: Always use a meat thermometer to check that the internal temperature reaches 165°F. This guarantees the chicken is safe to eat.
- Too spicy: If you find the dish too spicy, add a bit more sour cream or avocado to balance the heat.
- Sticking to the pan: Make sure to use enough oil while cooking the chicken and stir the rice mixture occasionally to prevent sticking.
Storing, Freezing & Reheating
If you have leftovers, here’s how to store and enjoy them later:
Allow the Southwestern Chicken And Rice to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the dish in a freezer-safe container for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then warm in a skillet over medium heat or microwave until heated through.
Ask the Chef
Can I use other types of rice for this recipe?
Absolutely! While jasmine rice is recommended for its fluffy texture, you can use any long-grain rice such as basmati or even brown rice. Just remember that cooking times may vary.
What if I don’t have black beans?
No problem! You can substitute black beans with pinto beans, kidney beans, or even chickpeas for a different flavor profile.
Can I make this dish in advance?
Yes! You can prepare Southwestern Chicken And Rice a day ahead. Just store it in the refrigerator and reheat when ready to serve.
How can I make this dish spicier?
If you love heat, add diced jalapeños or a dash of hot sauce when cooking the vegetables. You can also increase the chili powder or sprinkle some cayenne pepper on top before serving.
Explore More
If you enjoyed this recipe, you might also love these other delicious dishes:
- Creamy Roasted Poblano Chicken
- Honey Garlic Chicken Thighs One Pan
- Cajun Butter Chicken With Corn Peppers
Time to Try It
Now that you have all the details, it’s time to roll up your sleeves and create this mouthwatering Southwestern Chicken And Rice. Whether it’s a busy weeknight or a cozy weekend gathering, this dish will be a hit at your table, bringing warmth and flavor to every bite. Enjoy the cooking process and the delightful meal that follows!
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Southwestern Chicken And Rice
Ingredients
Equipment
Method
- Start by pounding the chicken breasts to an even thickness. Season both sides of the chicken with 3/4 tsp kosher salt, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp freshly ground black pepper.
- In a large skillet or Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped yellow onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the jasmine rice, 1 tsp kosher salt, 1/2 tsp cumin, and 1/2 tsp chili powder. Mix well to coat the rice in the spices. Pour in the drained diced tomatoes and chicken broth, stirring to combine.
- Nestle the cooked chicken breasts back into the skillet with the rice mixture. Bring everything to a gentle simmer, cover, and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
- Once the rice is cooked, stir in the rinsed black beans and corn. Cover again and let it cook for another 5 minutes to heat through.
- Sprinkle the shredded Monterey Jack cheese on top, cover, and let it melt for about 3-5 minutes.
- Remove the skillet from heat. Serve the Southwestern Chicken And Rice topped with a dollop of sour cream, chopped avocado, fresh cilantro, and lime wedges for squeezing over the top.
Notes
- Feel free to add more vegetables or adjust the spice levels to suit your taste.
- This dish can be made in advance and stored in the refrigerator for up to 3-4 days.
- For a lower-carb option, substitute jasmine rice with cauliflower rice.
