Go Back
–+ servings
Skillet of chicken and rice topped with avocados

Southwestern Chicken and Rice

Author Christi Johnstone
Course Main Course
Cuisine Mexican
This all-in-one dish is the real deal - chicken is seasoned with Tex-Mex spices and cooked up in a skillet with rice, peppers, onions, tomatoes, corn and black beans.
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 servings

Ingredients

Spice Rub

  • 3/4 tsp kosher salt
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp freshly ground black pepper

Chicken and Rice

  • 4 chicken breasts boneless, skinless, pounded to even thickness
  • 2 tbsp olive oil
  • 1 small yellow onion chopped
  • 1 red bell pepper chopped
  • 1 clove garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 1/2 cups jasmine rice or any long grain rice
  • 1 can diced tomatoes (14 oz) drained
  • 3 1/2 cups chicken broth
  • 1 cup canned black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 3/4 cup Monterey Jack Cheese shredded

Garnish

  • 3/4 cup sour cream
  • 1 large avocado chopped
  • cilantro
  • lime wedges

Instructions

  • Combine salt, cumin, smoked paprika, chili powder and pepper
  • Season both sides of the chicken breasts with the spice rub
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 5 minutes per side or until no longer pink.
  • Remove the chicken from the skillet, chop into bite sized pieces and set aside
  • In the same skillet over medium heat, add the onion, red peppers, garlic, salt, cumin and chili powder. Cook for 4 minutes, stirring frequently, until the onions are softened.
  • Add the rice and stir for 1 more minute
  • Add the tomatoes and chicken broth. Bring to a boil, cover and reduce the heat
  • Simmer for 15 minutes or until rice is cooked
  • Stir in the black beans, corn, and chopped chicken. Sprinkle the Monterey Jack Cheese evenly over the top. Cover and let the cheese melt for 2 minutes
  • Serve each portion with a spoonful of sour cream, chopped avocado, cilantro and a lime wedge

Nutrition

Calories: 630kcal | Carbohydrates: 58g | Protein: 44g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 124mg | Sodium: 1583mg | Potassium: 1276mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1331IU | Vitamin C: 50mg | Calcium: 205mg | Iron: 3mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!