Description

This flavorful Southwest Chicken and Rice recipe combines tender pieces of seasoned chicken with aromatic spices, sautéed vegetables, creamy heavy cream, and hearty ingredients like black beans and corn. The dish is cooked entirely on the stovetop, resulting in a comforting and hearty meal that’s perfect for a family dinner or meal prep.

Ingredients

Scale

Spices and Seasonings

2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon garlic powder

Chicken

1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces

Cooking Fats

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter

Vegetables

1 large yellow onion, diced (about 1 ½ cups)
1 red bell pepper, seeded, diced (about ½ cup)
1 green bell pepper, seeded, diced (about ½ cup)
1 teaspoon garlic, minced

Grains and Liquids

1 ½ cups (277.5 g) uncooked long-grain white rice
3 ½ cups (28 ounces / 840 g) chicken broth
½ cup (129.5 g) salsa

Canned Goods

1 can (15 ounces) sweet corn kernels, drained
1 can (15 ounces) black beans, drained and rinsed

Dairy

1 cup (238 g) heavy whipping cream

Garnish

cilantro, chopped for garnish
salt, to taste

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Instructions

Mix the spices. To a small bowl, add chili powder, cumin, kosher salt, and garlic powder. Stir to combine thoroughly. Divide the mixture in half and set one half aside for later use.
Season the chicken. In a medium bowl, add the chicken pieces and half of the seasoning mixture. Toss to coat the chicken evenly with the spices for maximum flavor.
Cook the chicken. Heat olive oil and butter in a large 13-inch skillet over medium heat until butter melts. Add the seasoned chicken pieces in an even single layer. You may need to cook the chicken in batches to avoid overcrowding. Cook for 8-10 minutes, flipping halfway through, until the chicken develops a golden brown crust and reaches an internal temperature of 165°F. Remove the cooked chicken to a plate and tent with foil to keep warm.
Sauté the vegetables. In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook over medium heat, stirring occasionally until the vegetables soften, about 3-4 minutes.
Add garlic. Stir in the minced garlic and cook for an additional 1 minute to release its fragrance.
Add rice and seasoning. Stir in the uncooked long-grain white rice along with the remaining half of the seasoning mixture. Coat the rice and vegetables evenly.
Cook the rice. Pour in the chicken broth and increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Add remaining ingredients and heat through. Stir in the salsa, drained corn, rinsed black beans, heavy whipping cream, and the cooked chicken pieces. Mix everything thoroughly and continue cooking uncovered over medium heat until the entire dish is warmed through.
Garnish and serve. Remove from heat, sprinkle with chopped cilantro, adjust salt to taste if needed, and serve warm for a comforting Southwest-inspired meal.

Notes

Use fresh chicken breasts for best texture and flavor.
Cooking chicken in batches prevents overcrowding and ensures even browning.
If you prefer a spicier dish, increase the amount of chili powder or add cayenne pepper.
For a creamier texture, you can substitute heavy cream with half-and-half.
The dish can be garnished with avocado slices or shredded cheese for added richness.
Leftovers refrigerate well for up to 3 days and can be reheated gently on the stovetop or microwave.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 520 kcal
Sugar: 5 g
Sodium: 850 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 36 g
Cholesterol: 100 mg