Southwest Chicken & Rice

A flavorful one-pan meal featuring tender ground chicken, hearty rice, black beans, and sweet corn, all simmered together with a zesty southwest seasoning blend.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.18/serving

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• sauté
• quick
• comfort food
• savory
• kid-friendly

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1.5 cup chicken broth
• 15 ounce black beans (canned, rinsed and drained)
• 15.25 ounce sweet corn (canned, drained)
• 1 cup white rice (uncooked)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Stir in chopped yellow onion and minced garlic. Cook for 3-4 minutes until the onion softens.
3. Add ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir for 1 minute until fragrant.
4. Pour in chicken broth and add rinsed black beans, drained sweet corn, and uncooked white rice. Stir everything together.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and most of the liquid has been absorbed.
6. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in fresh cilantro before serving.

Notes

Leftovers store well in an airtight container for up to 3 days. A squeeze of lime juice at serving time enhances the flavors.

Nutrition (per serving)

• Calories: 480
• Protein: 36.5 g
• Carbohydrates: 48.2 g
• Fat: 16.1 g
• Fiber: 7.8 g
• Sodium: 750 mg
• Saturated Fat: 3.7 g
• Sugar: 3.1 g
• Cholesterol: 95 mg