One-Pot Cheesy Southwest Chicken & Rice
500kcal
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, diced
Grains
- 1 cup long-grain white rice, rinsed
Dairy
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
Vegetables
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
Liquids
- 2 cups chicken broth
- 1 cup salsa
Spices
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Method
Cooking
- In a large pot, heat 1 tablespoon of oil over medium heat.
- Add the diced chicken and cook until browned, about 5-7 minutes.
- Next, add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
- Stir in the black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
- Top with the remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
- Serve warm, garnished with fresh cilantro if desired.
Nutrition
Serving1gCalories500kcalCarbohydrates58gProtein30gFat18gSaturated Fat10gSodium800mgFiber7gSugar3g
Notes
You can swap chicken for turkey or make it vegetarian by using more beans and vegetables. For a spicier kick, consider adding jalapeños or using a spicy salsa. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth to maintain the creamy texture.