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Flavorful One-Skillet Southwest Chicken and Rice

One-Skillet Southwest Chicken and Rice
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A quick and flavorful one-skillet chicken and rice dish with a Southwest flair, featuring tender chicken, fluffy rice, black beans, corn, and vibrant spices. It’s an easy weeknight meal perfect for busy families.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup chopped bell pepper (any color)
  • 1/4 cup chopped onion
  • Optional toppings: chopped cilantro, salsa, sour cream, avocado

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add chicken pieces and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until browned on all sides, about 5-7 minutes.
  3. Stir in the uncooked rice, chicken broth, black beans, corn, bell pepper, and onion.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  5. Remove from heat and let stand, covered, for 5 minutes.
  6. Fluff the rice with a fork.
  7. Serve hot, with your favorite optional toppings.

Notes

  • For spicier results, add a pinch of cayenne pepper or a diced jalapeño with the vegetables.
  • You can substitute chicken breasts for chicken thighs, but adjust cooking time as needed to prevent drying out.
  • Feel free to add other vegetables like diced zucchini or cherry tomatoes.

Nutrition

Find it online: https://afripaket.com/one-skillet-southwest-chicken-rice/