Southwest Chicken Rice is a creamy one pot meal made with tender chicken, black beans, corn, rice, and bold Southwest spices.

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

1. Heat oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5-7 minutes.

2. Add onion, bell pepper, and garlic. Cook until softened, about 3-4 minutes.

3. Stir in black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.

4. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.

5. Remove from heat and stir in cream cheese and half of the cheddar cheese until melted.

6. Top with remaining cheddar cheese, cover, and let sit for 5 minutes to melt.

7. Serve warm, garnished with fresh cilantro if desired.

Use low-fat cream cheese for a lighter version.

Add jalapeños for extra heat.

Store leftovers in the refrigerator for up to 4 days.