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One Pan Southwest Chicken and Rice

This flavorful one-pan Southwest Chicken and Rice combines shredded chicken, beans, corn, roasted tomatoes, and a southwest spice blend into a quick, nutrient-dense meal finished with melty cheese and cilantro. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 390 kcal

Equipment

  • 1 Mixing bowl for spice blend
  • 1 Pan with lid large sauté pan

Ingredients
  

Spice Blend

  • 1 teaspoon paprika
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • ½ teaspoon chili powder
  • ¾ teaspoon cumin
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon cayenne powder
  • ⅛ teaspoon coriander

Southwest Chicken and Rice

  • 2 tablespoons avocado oil split in two
  • 2 ½ cups shredded chicken
  • 1 small yellow onion diced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 4 cloves garlic minced
  • 1 cup diced fire roasted tomatoes
  • 1 cup black beans drained
  • 1 ⅛ cups chicken broth
  • ⅔ cup long grain white rice rinsed and drained
  • ⅔ cup corn kernels drained
  • 1 lime juiced
  • ¼ cup cilantro roughly chopped
  • 1 ½ cups shredded cheese split

Instructions
 

Instructions

  • Mix all of the spices together in a small bowl and set aside.
  • Heat a large sauté pan over medium high heat. Add 1 tablespoon avocado oil.
  • Add shredded chicken and sprinkle half the spice mixture. Cook 2 minutes and set aside.
  • In the same pan, add remaining avocado oil and sauté onions and bell peppers 4-5 minutes until softened.
  • Add minced garlic and cook 1 minute until fragrant.
  • Add tomatoes, black beans, remaining spices, and chicken broth. Stir well.
  • Stir in rice and bring to boil. Cover with lid, reduce heat to low and simmer 15 minutes.
  • When rice is tender and liquid absorbed, remove from heat and fluff with fork.
  • Stir in half the cheese, cilantro, lime juice, corn, and cooked chicken.
  • Top with remaining cheese, cover and let melt a few minutes.
  • Serve hot and garnish with extra cilantro or toppings of choice.

Notes

Use rotisserie chicken for quick prep or follow homemade shredding methods. Top with crushed tortilla chips or sour cream if desired. Keeps well in fridge for 3 days or frozen up to a month. Reheat gently with broth or water to maintain moisture.