Can I use brown rice instead of white rice?

Absolutely! Brown rice adds wonderful nutty flavor and extra nutrition. Just increase the simmering time to about 35-40 minutes and you may need to add an extra ½ cup of broth since brown rice requires more liquid.

How can I make this dish less spicy for my kids?

Easy! Reduce the chili powder to 1 tablespoon, use mild salsa, and make sure to rinse the black beans thoroughly. You can always serve hot sauce on the side for adults who want more heat.

Can I prepare components of this dish ahead of time?

Definitely! You can season and cook the chicken up to 2 days ahead, and chop all the vegetables the day before. Store them separately in the refrigerator, then proceed with the recipe when you're ready to cook.

Is there a dairy-free version of this recipe?

Yes! Replace the butter with additional olive oil and substitute the heavy cream with full-fat coconut milk or your favorite plant-based cream. The dish will have a slightly different flavor profile but will still be delicious and creamy.

Southwest Chicken and Rice Recipe

Name: Southwest Chicken and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Southwest
Ingredients: 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces; 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; 1 large yellow onion, diced (about 1 ½ cups); 1 red bell pepper, seeded, diced (about ½ cup); 1 green bell pepper, seeded, diced (about ½ cup); 1 teaspoon garlic, minced; 1 ½ cups (277.5 g) uncooked long-grain white rice; 3 ½ cups (28 ounces / 840 g) chicken broth; ½ cup (129.5 g) salsa; 1 can (15 ounces) sweet corn kernels, drained; 1 can (15 ounces) black beans, drained and rinsed; 1 cup (238 g) heavy whipping cream; cilantro, chopped; salt, to taste

Description

A flavorful and hearty Southwest Chicken and Rice dish that combines tender chicken, vegetables, rice, and a zesty blend of spices in a creamy base. Perfect for a comforting meal with bold flavors.

Ingredients

Units Scale

Spices

- - 2 tablespoons chili powder
  - 1 teaspoon cumin
  - 1 teaspoon kosher salt
  - 1 teaspoon garlic powder

Chicken

- - 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces

Cooking Base

- - 1 tablespoon extra virgin olive oil
  - 1 tablespoon unsalted butter
  - 1 large yellow onion, diced (about 1 1/2 cups)
  - 1 red bell pepper, seeded, diced (about 1/2 cup)
  - 1 green bell pepper, seeded, diced (about 1/2 cup)
  - 1 teaspoon garlic, minced
  - 1 1/2 cups (277.5 g) uncooked long-grain white rice
  - 3 1/2 cups (28 ounces / 840 g) chicken broth

Add-Ins

- - 1/2 cup (129.5 g) salsa
  - 1 can (15 ounces) sweet corn kernels, drained
  - 1 can (15 ounces) black beans, drained and rinsed
  - 1 cup (238 g) heavy whipping cream

Garnish

- cilantro, chopped
- salt, to taste

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Instructions

Prepare the spice blend: To a small bowl, add chili powder, cumin, salt, and garlic powder. Stir to combine. Divide the mixture in half and set aside.
Season the chicken: In a medium bowl, add the chicken and half of the seasoning mixture. Stir to coat the chicken evenly with the spices.
Cook the chicken: Heat a 13-inch skillet over medium heat. Add olive oil and butter. Once the butter has melted, arrange the chicken in a single layer for even cooking. Cook for 8-10 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F. Remove the chicken from the skillet and tent with foil to keep warm.
Sauté the vegetables: To the same skillet, add the diced onion and bell peppers. Cook for 3-4 minutes, stirring occasionally, until softened. Then, add the minced garlic and cook for an additional minute.
Cook the rice: Stir in the uncooked rice and the remaining seasoning mixture, ensuring everything is well combined. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
Combine all ingredients: Add the salsa, corn, black beans, heavy cream, and cooked chicken back into the skillet. Stir thoroughly to mix all components together. Continue cooking uncovered until the dish is heated through.
Serve and garnish: Garnish with chopped cilantro, adjust salt to taste, and serve the dish warm.

Notes

If cooking in batches, ensure the skillet isn’t overcrowded when browning the chicken.
Feel free to use your favorite salsa to adjust the spice and flavor levels of the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Fresh lime juice squeezed over the dish before serving can add a refreshing, tangy touch.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3 g
Sodium: 840 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 26 g
Cholesterol: 85 mg