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Description
A flavorful one-pan dish combining chicken, rice, and Southwest-inspired spices for an easy weeknight meal.
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup uncooked white rice
- 1 1/2 cups chicken broth
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat oven to 375°F.
- In a large oven-safe skillet, combine chicken, rice, broth, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Bring to a boil over medium-high heat.
- Cover and transfer to the oven.
- Bake for 30 minutes or until rice is tender and chicken is cooked through.
- Remove from oven and sprinkle with cheese.
- Return to oven uncovered for 5 minutes or until cheese melts.
- Garnish with cilantro before serving.
Notes
- For spicier flavor, add 1/4 tsp cayenne pepper.
- Use brown rice but increase cooking time by 10-15 minutes.
- Leftovers keep well in refrigerator for 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Southwest