Dive into a fiesta of flavors with our Southwestern Chicken and Rice recipe! This vibrant dish combines succulent chicken, hearty black beans, and sweet corn, all simmered in zesty salsa and perfectly seasoned to tantalize your taste buds. In just 40 minutes, you can whip up a meal that not only serves four but also brings the spirit of the Southwest right to your dining table. Whether you're looking for a quick weeknight dinner or a crowd-pleaser for your next gathering, this recipe is sure to impress. Ready to embark on a culinary adventure? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Southwestern
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 1 can black beans, drained
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing chicken breast into uniform 1/2-inch cubes and ensuring black beans are drained and rinsed.
- Heat a large skillet or sauté pan over medium-high heat and add a small amount of cooking oil to prevent sticking.
- Season diced chicken with cumin, chili powder, salt, and pepper, ensuring even coating of spices.
- Cook chicken in the heated skillet, stirring occasionally, until pieces are golden brown and cooked through, approximately 6-8 minutes.
- Add frozen or canned corn to the skillet and cook for an additional 2-3 minutes until corn is heated.
- Incorporate drained black beans into the chicken and corn mixture, stirring gently to combine.
- Pour salsa over the chicken, bean, and corn mixture, reducing heat to medium-low and allowing ingredients to simmer together for 5 minutes.
- Add cooked rice to the skillet, gently folding all ingredients together until rice is evenly distributed and heated through.
- Taste and adjust seasoning with additional salt, pepper, or spices as needed.
- Remove from heat and let stand for 2-3 minutes before serving to allow flavors to meld.
- Serve hot, optionally garnishing with fresh cilantro, sour cream, or additional salsa if desired.
Tips
- Prep Ahead: To save time, you can prep the chicken and vegetables in advance. Dice the chicken and rinse the black beans the night before, so you can simply toss everything together when you're ready to cook.
- Customize Your Heat: Adjust the amount of chili powder based on your spice preference. For a milder dish, use less, or for a kick, add a pinch of cayenne pepper!
- Fresh Ingredients: If possible, use fresh corn off the cob during the summer months for an extra burst of sweetness.
- One-Pan Wonder: This recipe is a one-pan meal, so be sure to choose a large enough skillet to avoid overcrowding the ingredients, which ensures even cooking.
- Garnish for Flair: Don’t forget to garnish with fresh cilantro or a dollop of sour cream before serving. It adds a beautiful touch and enhances the flavor.
- Leftover Magic: If you have leftovers, they make a fantastic filling for burritos or tacos the next day!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 40g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 90mg
