One Pot Southwestern Chicken and Rice

Servings:
One Pot Southwestern Chicken and Rice 4.07/5 (15 votes)

What a comforting meal; packed with robust Southwestern flavors and lots of hearty chicken and vegetables. The combination of traditional Mexican spices and tangy lime juice really pulls everything together. We're using corn, zucchini, red bell pepper, and black beans. But, don't feel that you have to use any or all of these choices. Pick a couple or throw in something different.

One Pot Southwestern Chicken and Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced or pressed
  • 1/2 red bell pepper, chopped
  • 1 cup zucchini, cut into rounds
  • 1 cup corn kernels, about 2 ears
  • 1/2 cup basmati rice
  • 1 cup chicken stock
  • 1 tablespoon tomato paste
  • 14 ounces black beans, drained and rinsed
  • 1 lime, quartered
  • Spice Mixture
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Heat oven to 350.
  2. Combine spice mixture in a small bowl.
  3. Transfer half the spice mixture to another small bowl and add 1 tablespoon olive oil and lime juice. Stir to combine and then brush over chicken.
  4. Heat remaining olive oil in an oven-proof skillet (such as cast iron) over medium high heat. If you do not have an oven-proof skillet, you can transfer the contents to a baking dish.
  5. When the oil begins to shimmer, add chicken. Brown on both sides and transfer to a plate.
  6. Add a bit more oil to the skillet if necessary, and add onion, garlic, bell pepper, zucchini, and corn. Cook until onion is tender.
  7. Stir in rice, stock, tomato sauce, black beans, and the remaining spice mixture.
  8. Top with chicken.
  9. Cover the skillet with a lid or foil and transfer to the oven.
  10. Bake for 20-25 minutes.
  11. Remove the lid (or remove the foil) and cook another 10 minutes or until rice is tender.
  12. Let cool for a few minutes and serve with lime wedges.

Nutritional Information

Per Serving: Calories 867 Fat 22 Sat Fat 5 Sodium 644 Carbs 93 Sugars 6 Fiber 18 Protein 74.

NOTES

KID NOTE: Break down the components into individual servings of rice and beans, zucchini, and chicken.

VEGETARIAN TIP: Skip the chicken.

GLUTEN MODIFICATIONS: Gluten free as written.

5 Comments

  1. pmarples says:

    Kids and I loved this recipe though I would cook for a bit less time in my ninja- I nearly burned the rice.

  2. JoanJ says:

    We enjoyed this meal and will make it again. I used mild jalapeno and lime black beans; drained not rinsed. This added a little kick. I also sprinkled a little cheese before serving.

  3. rbrosens says:

    I accidentally bought a huge bag of bone on skin on chicken breasts. I figured I would bite the bullet… remove the skins and proceed in the same manner. Turned out super delicious… and wicked healthy. The timing was perfect for the same chickens. I could handle a bit more spice next time i make it for sure. And i’m gonna and some jalepeno jack cheese melted on the top for good measure. My 4th top notch Stacey recipe

  4. robjanzen says:

    My wife made this, and it was a hit at the house.

  5. bltnkids@gmail.com says:

    Did this in Ninja crockpot, chicken melted in our mouths!

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