Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice, rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups chicken broth
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat. Add diced chicken and cook for 5–7 minutes until browned.
- Add onion, bell pepper, and garlic. Cook for 3–4 minutes until softened.
- Stir in black beans, corn, rice, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and stir in cream cheese and half of the cheddar cheese until creamy.
- Sprinkle remaining cheddar cheese on top, cover, and let sit for 5 minutes to melt.
- Serve warm, garnished with fresh cilantro if desired.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Freeze cooled portions in airtight containers for up to 2 months.
- Substitute quinoa for rice if desired.
- Add jalapeños or spicy salsa for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: Mexican-American