One Pan Southwest Chicken and Rice

This one pan Southwest chicken and rice dish can be made in 30 minutes or less and is perfect for the whole family to enjoy. It is made with shredded chicken, black beans, corn, fire roasted tomatoes, delicious spices, and rice. It is gluten free, nutrient dense, and healthy!

Course Main Course

Cuisine American

Keyword One Pan Southwest Chicken and Rice, Southwest Chicken and Rice

Prep Time 15

Cook Time 30

Servings

Calories 390kcal

Author Monica Stevens Le

Ingredients

Spice Blend

1 teaspoon paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon chili powder
3/4 teaspoon cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne powder
1/8 teaspoon coriander

Southwest Chicken and Rice

2 tablespoons avocado oil split in two
2 1/2 cups shredded chicken see notes
1 small yellow onion diced
1 small red bell pepper diced
1 small green bell pepper diced
4 large garlic cloves minced
1 cup diced fire roasted tomatoes
1 cup black beans drained
1 cup plus 2 tablespoons chicken broth
2/3 cup long grain white rice rinsed and drained
2/3 cup canned corn kernels drained
1 lime juiced
1/4 cup cilantro roughly chopped
1 1/2 cups shredded cheese split, see notes

Instructions

Mix all of the spices together in a small bowl and set aside.
Heat a large saute pan that has a lid over medium high heat. Add 1 tablespoon of oil and let that heat through for 1 minute. Add shredded chicken and evenly sprinkle half of the seasoning mixture over the top and stir. Cook 2 minutes until it is heated through. Transfer to a plate and cover to keep warm.
To the same pan, add remaining tablespoon of oil and add a glob of butter. Add diced onions and bell peppers. Cook over medium heat for about 4-5 minutes until softened. Add garlic cloves and cook for an additional minute, stirring frequently until quite fragrant.
Add tomatoes, black beans, remaining spice mixture, salt, and chicken broth. Stir together well and then stir in rice.
Bring to a boil over medium heat and cover with lid, reducing heat to low and simmering for about 15 minutes, stirring halfway through. When no excess liquid remains and rice has become tender, turn off and remove from heat.
Fluff rice with a fork or a wooden spoon/spatula and stir in half of the cheese. Add fresh cilantro, lime juice, corn, and cooked chicken. Top with remaining cheese, cover and let everything sit for a few minutes, until cheese has melted.
Serve and top off with extra cilantro, lime wedges, crushed tortilla chips and a dollop of sour cream or yogurt if you'd like. Enjoy!

Notes

You can use Rotisserie chicken and shred it with two forks. Alternatively, follow my recipe to make shredded chickens here.
Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
Use your favorite Mexican shredded cheese blend. Use half in the pan and use half to top everything off when it's done cooking!

Nutrition