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One Pan Southwest Chicken and Rice Photo

One Pan Southwest Chicken and Rice Recipe

Erin S.
One Pan Southwest Chicken and Rice is a Tex Mex twist on traditional chicken and rice. One pot, easy, and perfect for a weeknight!
2 from 12 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine Tex Mex
Servings 4
Calories 406 kcal

Ingredients
  

  • 2 teaspoons Olive Oil
  • 1 pound Chicken Cut into 1 inch cubes
  • 1 small Onion Finely chopped
  • 3 cloves Garlic Minced
  • 4 ounces Chopped Green Chiles
  • 1 cup Corn
  • 1 cup Long Grain White Rice Uncooked
  • 2 teaspoons Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 cup Salsa
  • 2 1/4 cups Chicken Stock
  • 1 cup Cheddar Cheese Shredded
  • Sour Cream
  • Black Olives
  • Fresh Cilantro

Instructions
 

  • In a large skillet over medium high heat, swirl olive oil to coat.
  • Add chicken and onions, cook for 4-6 minutes until chicken is browned and onions are soft.
  • Stir in garlic and cook for 1 minute until fragrant.
  • Mix in green chilies, corn, rice, chili powder and cumin.
  • Stir in salsa and chicken stock. Bring to a boil, cover and reduce heat to a simmer.
  • Cook for 15-20 minutes until the rice is tender, stirring occasionally.
  • Top with cheddar cheese, cover and heat for 2-3 minutes until melted.
  • Served topped with your favorite toppings; sour cream, black olives, avocado, cilantro etc.

Nutrition

Calories: 406kcalCarbohydrates: 30gProtein: 33gFat: 13gSaturated Fat: 7gSodium: 1444mgFiber: 5gSugar: 4g
Keyword Cheese, Chicken, Chilis, Easy, Easy Dinners, One Pot Meals, Rice, Simmered, Tex Mex
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