Description
Southwest Chicken and Rice is a vibrant, one-pot dish that envelops your senses with its bold flavors and enticing aromas. Tender chicken, colorful bell peppers, and fluffy rice come together in a delightful harmony, topped with melted cheddar cheese for a comforting finish. Perfect for busy weeknights or gatherings, this recipe is not only easy to prepare but also versatile enough for creative leftovers. Gather your family around the table and enjoy a meal that celebrates flavor and togetherness.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup long-grain rice
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tsp cumin
- 2 tsp chili powder
- 1 cup shredded sharp cheddar cheese
- Optional: chopped fresh cilantro for garnish
Instructions
- Prep your ingredients by cutting the chicken into bite-sized pieces and dicing the bell peppers and onion.
- Heat 2 tbsp olive oil in a large pan over medium heat. Add seasoned chicken pieces and cook until browned (5-7 minutes).
- Stir in onions and bell peppers; sauté until softened (3-4 minutes).
- Add rice, cumin, and chili powder; stir for about 1 minute to toast spices.
- Pour in chicken broth; bring to a boil, then reduce heat to low and cover. Simmer until rice is tender (about 20 minutes).
- Remove from heat, sprinkle cheese on top, cover for another 5 minutes until melted. Serve hot with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg