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Laughing Spatula / Recipe Index / Chicken / Easy Chicken Recipes / One Pan Southwest Chicken and Rice

One Pan Southwest Chicken and Rice

By Kathi & Rachel

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One Pan Southwest Chicken and Rice!  Even the rice is cooked in the same pan with the chicken!  Made with fresh and whole ingredients, this will quickly become your favorite weeknight meal!

Chicken and Rice in a skillet

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!

Hot to make One Pot Southwest Chicken and Rice!

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.

 

Seared Chicken in a skillet

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!

Southwest Chicken nestled in a flavorful rice

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!

Clink!

Kathi

chicken and rice in a silver skillet
One Pot Southwest Chicken and Rice
4.31 from 13 votes
Print Pin Recipe  Comment
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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!

Course: Main Course
Cuisine: Mexican
Servings: 6
: 382 kcal
: Kathi & Rachel
Ingredients
  • 4 chicken breasts, boneless 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
Instructions
  1. In small bowl combine chili powder, cumin, garlic powder and 1/2 teaspoon salt.

  2. Sprinkle chicken breasts with half of mixture.  Reserving half of spice mixture for rice. 

  3. Heat large skillet over medium high heat.  Add olive oil until hot and just beginning to smoke.

  4. 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.

  5. In same hot skillet add onion, pepper and garlic. Saute for 2-3 minutes until just tender.  

  6. 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 !

  7. 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.

  8. Top with cheese if desired along with sour cream and salsa!


Nutrition Facts
One Pot Southwest Chicken and Rice
Amount Per Serving (6 g)
Calories 382 Calories from Fat 151
% Daily Value*
Fat 16.8g26%
Saturated Fat 4g20%
Cholesterol 73.8mg25%
Sodium 925mg39%
Carbohydrates 27.5g9%
Fiber 8.7g35%
Sugar 7.9g9%
Protein 31.8g64%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Chicken, Easy Chicken Recipes, Fast and Fresh, Healthy Recipes, Main Course Recipes, Most Popular Recipes, One Pot

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Reader Interactions

Comments

  1. Deb Kowalec says

    May 25, 2018 at 6:48 am

    5 stars
    Tks for the info. I made it last night, winging it (no pun intended) at the amount of chicken to use and it was DELISH. I actually cut the chicken up into bite size pieces, dregging them in the spice mix, rather than cooking them whole.

    Reply
  2. Deb says

    May 24, 2018 at 12:14 pm

    Hi Kathi,

    This sounds DELISH!!!! What is the weight per breast/thigh – 6 oz, 8 oz???

    Tks,
    Deb

    Reply
    • Kathi @ LaughingSpatula.com says

      May 25, 2018 at 5:44 am

      I used Costco chicken breasts which run about 6 ounces and thats what I calculated the nutrition information on. Thanks Deb!

      Reply
  3. Juliana says

    January 13, 2018 at 2:50 am

    5 stars
    My friends and I love this recipe, I am about to make this for the second time for my family 🙂 thank you

    Reply
    • Kathi @ LaughingSpatula.com says

      January 13, 2018 at 3:34 pm

      Thank you for taking the time to send such a nice note Juliana! We are thrilled you love this recipe!

      Reply
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