Southwestern Chicken & Rice Medley

Name: Southwestern Chicken & Rice Medley
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound boneless, skinless chicken breast (cut into 1-inch cubes); 1 tablespoon olive oil; 1 green bell pepper (medium, chopped); 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1.5 cup white rice (uncooked); 1 can black beans (rinsed and drained); 1 cup frozen corn; 1 can diced tomatoes (undrained); 2.5 cup chicken broth; 1.5 teaspoon ground cumin; 1 teaspoon Italian seasoning; 1 teaspoon salt (to taste); 0.5 teaspoon black pepper (to taste); 1.5 cup shredded cheddar cheese

A robust oven-baked medley featuring tender chicken, flavorful rice, black beans, corn, and a zesty blend of spices, topped with melty cheese.

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $3.51/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound boneless, skinless chicken breast (cut into 1-inch cubes)
1 tablespoon olive oil
1 green bell pepper (medium, chopped)
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1.5 cup white rice (uncooked)
1 can black beans (rinsed and drained)
1 cup frozen corn
1 can diced tomatoes (undrained)
2.5 cup chicken broth
1.5 teaspoon ground cumin
1 teaspoon Italian seasoning
1 teaspoon salt (to taste)
0.5 teaspoon black pepper (to taste)
1.5 cup shredded cheddar cheese

Instructions

Preheat your oven to 375°F (190°C).
In a large 9x13-inch baking dish, combine the cubed chicken breast, olive oil, chopped green bell pepper, chopped yellow onion, and minced garlic. Stir to coat everything evenly.
Add the uncooked white rice, black beans, frozen corn, undrained diced tomatoes, and chicken broth. Mix well to combine.
Season with ground cumin, Italian seasoning, salt, and black pepper. Stir again to integrate the spices.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil, stir gently, and sprinkle the shredded cheddar cheese over the top. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the rice is tender, the chicken is fully cooked, and the cheese is melted and bubbly.
Let rest for 5 minutes before serving. This recipe also provides Sunday's dinner.

Notes

This dish reheats beautifully for a delicious meal on Sunday. Store leftover portions in individual airtight containers.

Nutrition (per serving)

Calories: 500
Protein: 42 g
Carbohydrates: 50.1 g
Fat: 15.5 g
Fiber: 7 g
Sodium: 830 mg
Saturated Fat: 7 g
Sugar: 5.5 g
Cholesterol: 105 mg