Description
A comforting and creamy one-pot meal featuring tender chicken, flavorful rice, and a cheesy Southwest twist. This easy recipe combines protein, vegetables, and spices into a hearty dish perfect for a family dinner or meal prep.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, diced
Grains
- 1 cup long-grain white rice, rinsed
Dairy
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
Vegetables
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
Liquids
- 2 cups chicken broth
- 1 cup salsa
Spices
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Brown the chicken: In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
- Sauté vegetables: Add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
- Add remaining ingredients and boil: Stir in the black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
- Simmer the mixture: Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Add cheeses: Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
- Melt topping cheese: Top with the remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
- Serve: Serve warm, garnished with fresh cilantro if desired.
Notes
- For extra spice, add a diced jalapeño with the bell pepper.
- Substitute brown rice by increasing cooking time to about 40 minutes and adding additional broth as needed.
- Leftovers keep well refrigerated for up to 3 days.
- Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream for added flavor.
- Ensure the cream cheese is softened for easier mixing into the hot rice.
