One-Pot Southwest Chicken: A Meal The Whole Family Can Agree On

Since the party, I have made this at home a few times for me and the family and everyone really enjoys it. I like that it comes together so quickly and I don’t have a huge mess to go along with it. I always take my chicken away from the rice and make myself a salad with my favorite lime dressing. The kids and husband think the more rice the better, and that’s fine with me, as long as they are eating. That makes me a happy mommy!

Check out what they are saying about this recipe over at Mel’s Kitchen:

“I made this tonight. It was really good, and really easy!!”

Check your kitchen, because you probably already have most of these ingredients on hand!



4 boneless skinless chicken breasts (about 2 pounds)

Salt and pepper

2 tablespoons canola oil

1 yellow onion, chopped

4 garlic cloves, finely minced

1 teaspoon chili powder

1 teaspoon cumin

1 1/2 cups Uncle Ben’s long-grain white rice

4 cups low-sodium chicken broth

1 (15-ounce) can black beans, drained and rinsed

1 (10-ounce) package Bird’s Eye frozen corn

4 ounces Kraft cheese (used a combination of Monterey Jack and sharp cheddar)

2 tablespoons minced fresh cilantro

Salsa and sour cream for serving




Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.

To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.

Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.






Quick Tip: Chop this up and put it over a salad.

Thanks again to Mel’s Kitchen for this zesty recipe.