Southwest Chicken and Rice


ONE-POT SOUTHWEST CHICKEN AND RICE


YIELD: 4-6 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES
One-Pot Southwest Chicken and Rice
4.8 Stars (5 Reviews)
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INGREDIENTS

  •  4 boneless skinless chicken cut into bite size pieces (about 2 pounds)
  •  Salt and pepper
  •  2 tablespoons canola oil
  •  1 yellow onion, chopped
  •  4 garlic cloves, finely minced
  •  1 teaspoon  gf chili powder
  •  1 teaspoon gf cumin
  •  1 1/2 cups long-grain white rice
  •  4 cups df low-sodium chicken broth
  •  1 (15-ounce) can gf black beans, drained and rinsed
  •  1 (10-ounce) package gf frozen corn
  •   2 tablespoons minced fresh cilantro
  •  Salsa for serving 

INSTRUCTIONS

  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.  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 ( don't stir) 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  cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa if desired.
  4. Make sure all your spices are gluten-Free and the chicken Broth is dairy Free.  Sometimes the frozen corn is manufactured on a wheat facility so read your labels. 

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