Comforting One-Pot Cheesy Southwest Chicken & Rice
A delightful one-pot dish that combines tender chicken, flavorful spices, creamy cheese, and fluffy rice, perfect for cozy family gatherings.
Ingredients
Main ingredients
- 2 tablespoons olive oil For sautéing
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces Can substitute with chicken breast or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper chopped (any color)
- 1 cup long-grain white rice, rinsed
- 2 cups vegetable broth or chicken broth (ensure it's Halal)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 1/2 cups shredded cheese (cheddar or a cheese blend)
- Fresh cilantro and lime wedges for garnishing (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook for about 5-7 minutes until the chicken is browned on all sides. Remove chicken and set aside.
- In the same pot, add the diced onion, garlic, and bell pepper. Sauté until the onion is translucent, around 3-4 minutes.
Cooking
- Stir in the rinsed rice, black beans, corn, chili powder, cumin, and the broth. Mix until well combined.
- Add the browned chicken back to the pot and mix again. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is ready, stir in the cheese until it's gooey and melted.
Serving
- Garnish with fresh cilantro and lime wedges. Enjoy your family dinner!
Notes
If you have leftovers, let the dish cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Adding a splash of broth when reheating can help restore the creamy consistency.