Description

Southwest Chicken and Rice is a flavorful, one-pot meal featuring tender diced chicken breast cooked with fajita spices, sautéed peppers and onions, fire-roasted tomatoes, black beans, and seasoned rice. Finished with melted Mexican cheese, fresh cilantro, lime juice, and sweet corn, this dish offers a perfect balance of spice and creaminess for a cozy and satisfying dinner.

Ingredients

Scale

Chicken and Seasoning

1 1/2 lbs. boneless skinless chicken breast, diced into bite-sized pieces
2 Tbsp olive oil, divided
1 (1 oz) packet fajita seasoning mix
1 Tbsp butter

Vegetables and Aromatics

1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
15 oz can fire-roasted diced tomatoes
15 oz can black beans, drained and rinsed
8 oz can corn, drained

Spices and Rice

1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground coriander
2 1/4 cups reduced sodium chicken broth
1 cup dry long grain white rice

Finishing Ingredients

1 1/2 cups shredded Mexican blend cheese (divided)
1/4 cup minced fresh cilantro
2 Tbsp fresh lime juice

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Instructions

Cook the Chicken: Heat a large heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil, then the diced chicken. Sprinkle fajita seasoning over the chicken and stir to coat. Cook for 6-8 minutes until chicken is lightly golden and cooked through. Remove chicken to a plate and cover to keep warm.
Sauté Vegetables: In the same pot, add the remaining 1 tablespoon olive oil and butter. Add diced onion and both bell peppers. Cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Add Tomatoes, Beans, and Spices: Stir in the fire-roasted diced tomatoes, black beans, chili powder, ground cumin, paprika, ground coriander, and chicken broth. Mix well to combine.
Cook the Rice: Stir in the dry long grain white rice. Bring the mixture to a boil, then cover and reduce heat to low. Simmer gently for 20-23 minutes, stirring halfway through, until rice is tender and no excess liquid remains. Turn off heat.
Combine and Melt Cheese: Fluff the rice with a fork. Stir in 1 cup of shredded Mexican cheese, fresh cilantro, lime juice, corn, and the cooked chicken pieces. Top with the remaining 1/2 cup cheese, cover the pot, and let it sit a few minutes until the cheese melts.

Notes

For burners that run hot, use a lower heat burner for simmering the rice to prevent sticking and burning.
If preferred, rice can be baked instead of simmered stovetop: after adding rice and broth in step 4, bake covered at 350°F for 35-45 minutes. Then continue from step 5.