August 23, 2011

One-Pot Southwestern Chicken and Rice

Wanna know one thing I don't like about summer?


Before sitting down to write this post I slathered my legs with hydrocortisone. The hubbs thinks it's hilarious. Apparently they don't like his blood. I haven't even been outside much. They've taken residence inside our house! Those little buggers hang out on our porch and every time I take our dog out one of them manages to fly in despite my awesome ninja moves to slam the door shut. Fast flying suckers.

Anyhow. I digress.

Let's talk about the food! You might have seen this on a recent week wrap up. I will make anything deemed as "southwestern". I love all the components of this dish. It's an easy one to make your own. Want more heat? Spice it up with cayenne pepper, jalapenos...and um... what else adds more heat? I'm a wimp. I know nothing. I know this had plenty of cheese, black beans, corn, salsa, and sour cream. I was a happy camper. The hubbs was too!

Oh, and cilantro! Are you a lover or a hater? I love it, as long as there's not too much. I like the flavor hanging out in the background among the cheese. Cheesy rice = happy life.

Source: Mel's Kitchen Cafe
Serves 4-6

4 boneless skinless chicken breasts (I used two and butterflied them)
Salt and pepper
2 tablespoons canola oil
1 yellow onion, chopped
4 garlic cloves, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 1/2 cups long-grain white rice (I used one cup)
4 cups low-sodium chicken broth (I used two cups)
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn
4 ounces cheese (I used cheddar)
2 tablespoons minced fresh cilantro
Salsa and sour cream for serving

Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.

To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.

Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.

*This left us with plenty of leftovers; a perfect weeknight meal to package up for lunch the next day. 

What do you like to take for lunch?


  1. Christina - this looks wonderful! I like the idea of butterflying the chicken breast. Living in the southwest, I too, love the food! So what else to add heat? Add hot green chile. It's chile season right now so you can find some fresh roasted chile at most markets - just follow the wonderful smell. :) I also love the SW for it's lack of mosquitoes! I've had to kill about 3 this summer. Sorry!

  2. I'm a cilantro lover. Looks amazing.

  3. Greatway to sue chicken breats.Whole dish looks yummy:)

  4. YUM! This looks so good! I'd love it if you came over to Cast Party Wednesday and shared this recipe with us.
    I hope to see you there!

  5. Thanks so much for linking this up this week to Made it on Monday!


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