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One-Pot Cheesy Southwest Chicken & Rice

One-Pot Cheesy Southwest Chicken & Rice for Easy Comfort Meals

This One-Pot Cheesy Southwest Chicken & Rice transforms simple weeknight dinners into comforting feasts with customizable options.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southwest
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Rice
  • 1 pound diced chicken breast Lean protein providing heartiness; substitute turkey or vegetarian alternatives for variety.
  • 1 cup rice Acts as the base that absorbs all flavors; brown rice can be used for added fiber; adjust cooking time accordingly.
  • 1 cup chopped bell peppers Adds color and crunch; any variety works well; mixing them enhances visual appeal.
  • 1 cup corn Contributes sweetness and texture; frozen corn is convenient.
  • 1 cup shredded cheddar cheese Key for creaminess; try pepper jack cheese for a spicier option.
  • 1 can beans (black or pinto) Enhances heartiness with fiber and protein.
  • 2 cups low-sodium chicken broth Provides moisture and ties flavors together; vegetable broth serves as a vegetarian alternative.
  • 1 teaspoon cumin Adds aromatic flavor and warmth.
  • 1 teaspoon paprika Adds aromatic flavor and warmth.
Optional Toppings
  • fresh cilantro
  • sour cream Greek yogurt can be a healthier alternative.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
  2. Add 1 pound of diced chicken breast and cook for 5–7 minutes, stirring occasionally until browned.
  3. Toss in 1 cup each of chopped bell peppers and corn; sauté for 3–4 minutes until they soften.
  4. Stir in 1 teaspoon each of cumin and paprika, along with a pinch of salt and pepper, and cook for 1 minute.
  5. Mix in 1 cup of rinsed rice and toast it for 1–2 minutes, stirring frequently.
  6. Pour in 2 cups of low-sodium chicken broth, bring to a boil, then cover and simmer for 20–25 minutes.
  7. Check the rice for tenderness; if still firm, continue cooking uncovered, stirring occasionally.
  8. Finally, stir in 1 cup of shredded cheddar cheese and let it melt for about 5 minutes with the lid on.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. This dish tastes delightful when reheated.

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