Description
Southwest Chicken and Rice is a vibrant, one-pot meal bursting with flavor and colorful veggies. Perfect for busy weeknights or casual gatherings, it’s sure to please everyone at your table.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 cup long grain white rice
- 2 bell peppers (any color), chopped
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tsp cumin powder
- 2 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro (optional)
Instructions
- Gather all ingredients. Chop bell peppers, dice the onion, and mince the garlic.
- In a large skillet over medium heat, heat olive oil. Add onions and garlic; sauté until translucent (about 3–4 minutes).
- Add diced chicken, salt, pepper, cumin powder, and paprika. Cook until chicken is browned on all sides (approximately 7–10 minutes).
- Stir in rice and bell peppers. Pour in chicken broth; bring to a gentle simmer.
- Cover and cook on low for 15–20 minutes until rice is fluffy and liquid is absorbed.
- Remove from heat; squeeze lime juice over the dish and garnish with cilantro if desired.
Notes
- For extra protein or texture, substitute chicken with firm tofu or add black beans.
- Experiment with different spices to customize the flavor profile to your liking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg