This one pot meal is fast, fresh and super easy to make! Crunchy fresh veggies, rice and chicken cooked up in the same pot, with all the Tex-Mex Southwest flavors that I love! Oh, did I mention healthy? You can add that to the growing list of reasons why you should whip up this 30 minute meal!
We are on day three of eating our way through this big old pot of yum, and I’ll be sorry to see it go. Super flavorful and fresh tasting. I still have rice left over, it will be going into the freezer for Taco Tuesday!
Simply sear up your chicken that you sprinkled with a mixture of chili powder, cumin and a few other pantry staples. Add a pinch of cayenne if you like it spicy.
After a quick sear, set your chicken aside. In the same pan, sauté up your peppers, (I used poblano but bell peppers would work just fine), onion, corn and black beans. Add your uncooked rice, broth and enchilada sauce. (no enchilada sauce? See my sub list below).
Nestle your seared cooked chicken onto the rice and cook for 20-25 minutes. You got dinner and probably a lunch or two!
There are so many ways to make this one pot meal if you don’t have every ingredient on hand. Some of my easiest and favorite substitutions:
- Sub chicken pieces instead of whole chicken breasts to make more of a chicken and rice tex-mex goulash. See my Southwest Chicken and Rice Skillet.
- No corn or black beans? How about some carrots, celery or peas.
- No enchilada sauce? Just increase your broth to two cups and go a little heavier with the chili powder and cumin to make up for the spice in the enchilada sauce.
- Quinoa can be subbed for the rice without changing the recipe at all. It has the same cooking time as white rice.
Those are just a few ideas. This is a very forgiving recipe!
You can see all my Super Easy One Pot Recipes HERE!
One of my favorites is this One Pot Meatball and Pasta Skillet...who doesn’t love meatballs!!
To One Pot Easy Meals!
One Pot Southwest Chicken and Rice
Easy One Pot meal that is bursting with fresh veggies! Makes a big old pot for a couple dinners and maybe a lunch or two!
- 4 chicken breasts boneless thighs would work as well
- 1 cup rice long grain works best
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 poblano pepper, chopped bell pepper will work as well
- 1/2 cup chopped onion
- 1 cup corn, frozen and thawed fresh or canned drained will work
- 2 garlic cloves, chopped
- 1 14.5 ounce can black beans, drained
- 1 14.5 ounce can roasted diced tomatoes, drained
- 1 cup red enchilada sauce, store bought
- 1 cup chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
In small bowl combine chili powder, cumin, garlic powder and 1/2 teaspoon salt.
Sprinkle chicken breasts with half of mixture. Reserving half of spice mixture for rice.
Heat large skillet over medium high heat. Add olive oil until hot and just beginning to smoke.
Sear chicken breasts on each side for about 3-4 minutes. They will not be cooked through but will continue to cook with rice mixture. Remove from pan and set aside.
In same hot skillet add onion, pepper and garlic. Saute for 2-3 minutes until just tender.
Add black beans, corn, tomatoes, uncooked rice, enchilada sauce, remainder of spice blend and chicken stock. Bring to a simmer and stir. NOTE: This is a great time to taste. More chili powder, more salt? I almost always add more cumin !
Nestle par cooked chicken breasts on top. Cover and cook 20 minutes or until chicken is cooked through and no moisture remains in the pan. (NOTE: Stir at least twice. Moving your spoon around the chicken breasts to keep rice from sticking to pan.
Top with cheese if desired along with sour cream and salsa!