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One-Pot Cheesy Southwest Chicken & Rice

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A quick, comforting one-pot meal featuring tender chicken thighs, fluffy rice, black beans, corn, and a melted cheesy southwest spice blend. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup long-grain white rice, rinsed
  • 2 1/2 cups chicken broth (preferably low sodium)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 small red bell pepper, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: 1/4 teaspoon cayenne pepper for heat
  • Optional fresh toppings: chopped cilantro, sliced green onions, lime wedges, sour cream

Instructions

  1. Prepare Ingredients (10 minutes): Cut chicken into bite-sized pieces. Dice onion and red bell pepper. Mince garlic. Rinse rice under cold water until water runs clear. Drain and rinse black beans.
  2. Sauté Aromatics & Chicken (8 minutes): Heat olive oil in a large deep skillet over medium-high heat. Add onion and bell pepper, sauté until softened and fragrant, about 3-4 minutes. Add garlic and cook for 30 seconds.
  3. Add chicken pieces, season with chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned but not fully cooked through, about 4-5 minutes.
  4. Add Rice and Liquids (2 minutes): Stir in rinsed rice, black beans, and corn. Pour in chicken broth and stir, scraping browned bits from pan bottom.
  5. Simmer Covered (20 minutes): Reduce heat to low, cover skillet, and cook gently. Avoid lifting lid to keep steam trapped.
  6. Check for Doneness (2 minutes): Test rice for tenderness. If not done, cover and cook 2-3 minutes more. If excess liquid remains, cook uncovered briefly to evaporate.
  7. Add Cheese & Final Melt (3-5 minutes): Sprinkle shredded cheese evenly over top. Cover and let cheese melt into a gooey layer.
  8. Serve: Remove from heat, let rest for a couple of minutes. Garnish with cilantro, green onions, and lime wedges if desired.

Notes

If chicken or rice sticks during cooking, add a splash of broth or water and gently scrape. Use chicken thighs for juicier meat; breasts can dry out if overcooked. Rinsing rice prevents clumping. Add cheese at the end for a melty crust. Fresh spices improve flavor. Variations include vegetarian version, different cheeses, and using brown rice with longer cooking time.

Nutrition

Keywords: one-pot, cheesy, southwest, chicken, rice, comfort food, quick dinner, easy recipe, weeknight meal

Find it online: https://nadinetable.com/one-pot-cheesy-southwest-chicken-and-rice-easy-recipe-for-comfort-food-lovers/