Southwestern Chicken and Rice

Made in one pan, this Cheesy Southwest Chicken and Rice is bursting with powerful flavors, and ready in 45 minutes or less!

Ingredients

• 1 1/2 lbs. Rotisserie chicken or leftover baked, smoked or grilled chicken cut into bite sizes

• 1/2 (1 oz) packet fajita seasoning mix

• 1 Tbsp olive oil

• 1 medium yellow onion diced

• 1 red bell pepper diced

• 15 oz can fire-roasted diced tomatoes

• 15 oz black beans drained and rinsed

• 1 tsp chili powder

• 1/2 tsp ground cumin

• 2 1/4 cups chicken broth reduced sodium

• 1 cup dry long grain white rice

• 1 1/2 cups shredded Mexican blend cheese

• 1/4 cup minced fresh cilantro

• 2 Tbsp lime juice

• 4 ears fresh corn cuff off the Cobb or/8 oz can corn drained

  Toppings: avocado, Fresh cilantro, slice green onions, sour cream, tobacco, salsa and chips

• Instructions

  • Heat a large heavy bottomed pot that has a lid over MED HIGH heat. Add 1 Tbsp olive oil, then add diced chicken breasts. Sprinkle fajita seasoning mix over chicken and stir. Cook 6-8 minutes, until lightly golden brown and cooked through. Set chicken aside on a plate and cover to keep warm.

  • To same pot, add remaining 1 Tbsp olive oil and butter. Add onion, corn and bell pepper and cook 3-4 minutes, until softened.

  • Add tomatoes, black beans, chili powder, cumin, and chicken broth. Stir together, then stir in rice.

  • Bring to a boil, then cover, reduce heat to LOW and simmer 20-23 minutes, stirring halfway through. When no excess liquid remains and rice is tender, turn off heat.

  • Fluff rice with a fork, then stir in 1 cup cheese, cilantro, lime juice, and cooked chicken. Top with remaining 1/2 cup cheese, cover and let sit a few minutes, until cheese is melted.

  • Serve with desired toppings listed above.