Ingredients
Scale
- 1 lb chicken breast
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup bell peppers, diced
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
Instructions
- Dice chicken, chop vegetables, and rinse rice until water runs clear.
- Season chicken with chili powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a large pot and sear chicken until lightly browned.
- Add onion and cook until softened, then stir in garlic and bell peppers.
- Add rice, stir to coat, then pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 15–20 minutes until rice is tender.
- Stir in black beans and corn and cook for a few minutes.
- Top with cheeses, cover, and let melt.
- Finish with lime juice and fresh cilantro.
- Fluff and serve warm.
Notes
- Use freshly shredded cheese for smoother melting.
- Rinse rice well to prevent stickiness.
- Add a splash of broth when reheating to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Southwest