Southwest Chicken and Rice

This is an easy one pot rice recipe. It’s perfect for a weekday meal, since it comes together quickly. 

Southwest Chicken and Rice

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Ingredients

• 2 pounds boneless skinless chicken breasts chopped into bite-sized pieces
• 1 tablespoon SPOG
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 small red onion chopped
• 1 red bell pepper chopped
• 4 cloves garlic minced
• 1 jalapeno pepper seeded and diced
• 1 1/2 cups basmati rice rinced
• 3 cups chicken broth
• 1 15-ounce can black beans drained and rinsed
• 1/2 cup fresh cilantro chopped
• 3 tablespoons fresh lime juice

Instructions

• In a medium bowl, mix chopped chicken, SPOG, cumin and paprika until spices coat chicken. 
• On the stove, heat a Dutch oven over medium-high heat and add oil. Add chicken, stirring occasionally until lightly browned, about 6 minutes. Remove chicken and set aside. 
• Add the red onion, garlic and peppers to Dutch oven. Cook until tender, about 5 minutes. Add rice and stir to combine for a couple of minutes, then add chicken and broth. Bring to a boil, then lower to a simmer, cover and cook for 20 minutes
• Stir in beans and cover again for about 5 minutes to warm through. Remove the lid and stir in cilantro and lime juice.