One-Pot Southwest Chicken and Rice

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I got this recipe from melskitchencafe.com, and it was good. I give it an 8.3. I made it in a dutch oven, which gave it great flavor. I would definitely make this again. I put my changes in bold.

One-Pot Southwest Chicken and Rice

Yield: Serves 4-6

Ingredients

  • 4 boneless skinless chicken breasts (about 2 pounds) I used 1 chicken breast
  • Salt and pepper
  • 2 tablespoons canola oil I used olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, finely minced
  • 1 teaspoon chili powder I would use a bit more next time
  • 1 teaspoon cumin I only used 3/4 tsp of this
  • 1 1/2 cups long-grain white rice I used brown rice
  • 4 cups low-sodium chicken broth I also had to add some water
  • 1 (15-ounce) can black beans, drained and rinsed I used 3 times this much
  • 1 (10-ounce) package frozen corn
  • 4 ounces cheese (used a combination of Monterey Jack and sharp cheddar) this might be good with something else creamy, like a spoon of sour cream mixed in or some cream cheese
  • 2 tablespoons minced fresh cilantro
  • Salsa and sour cream for serving

Directions

  1. 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.
  2. 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.
  3. 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.

http://www.melskitchencafe.com/one-pot-southwest-chicken-and-rice/

 

Recipe retrieved 8-9-14 from http://www.melskitchencafe.com/one-pot-southwest-chicken-and-rice/

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