Description
A delightful mix of flavors in a creamy and comforting one-pot meal, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice, rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups chicken broth
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
- Add the onion, bell pepper, and garlic to the pot, cooking until softened, about 3-4 minutes.
- Stir in the black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and stir in the cream cheese and half of the cheddar cheese until melted and creamy.
- Top with the remaining cheddar cheese, cover, and let sit for 5 minutes to melt the cheese.
- Serve warm, garnished with fresh cilantro if desired.
Notes
Make sure to rinse the rice before cooking to prevent stickiness. For extra flavor, marinate the chicken in salsa or spices beforehand.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 660mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg