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Southwest Chicken and Rice
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Southwest Chicken and Rice

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.