Southwest Chicken & Rice ? One Pot Meal!

When it comes to weeknight dinners, I try to make something quick and easy that doesn’t require a lot of crazy ingredients – especially when I cook without Daniel’s supervision.  So the reason why I decided to make Southwest Chicken & Rice is actually really silly… we happened to have a ton of ripe avocados from our neighbor’s tree and thought it would be good to add to a chicken dish. Yes, one measly ingredient that I turned into a huge party in a pot. Luckily, I had everything else in the fridge & cupboard that I wanted to get rid of, so this meal worked wonderfully. Since I get to work from home, I was able to prepare this for Daniel and I before he got home from work, so that we were able to enjoy the rest of our day doing other things – like exercising and gardening.

What makes this “Southwest” is probably the corn, tomatoes, bell peppers, jalapeno, and avocados that I used. Of course, beans could be an option too, but I am not a fan of beans. The chicken was sprinkled with cumin and salt and cooked in the same pot as the vegetables along with chicken broth and rice. This is yet another complete meal that satisfies the protein, carbs, and fiber portion of your diet. It only takes about 30 minutes of your time and you’ve got dinner on the table. And as for dessert? Fruit, of course.

In a large pot (like a dutch oven), saute 1 chopped onion, 2 tbsp chopped jalapeno, and 1 cup bell peppers until tender.

Add 1 1/4 cups chicken broth and 1 can of diced tomatoes (undrained). Bring this to a boil and add 1 cup uncooked long grain rice.

I used 1 lb. of skinless and boneless chicken thighs (and removed as much fat as possible...ew). But you can use chicken breast halves instead. Sprinkle cumin, salt, and pepper on both sides.

The chicken is placed inside the pot, along with 1/2 cup of corn. Cover the pot and simmer for 10-15 minutes on each side or until the chicken is cooked through. Then, let the liquid evaporate to thicken the ingredients.

See how colorful this dish is?? You get the beautiful orange, red, and yellow from the vegetables - not to mention green from the avocados! (Eat the rainbow, right?) The rice is cooked in the pot so it's full of flavor with a nice spicy heat from the jalapenos, and the seasoned chicken has some melted mozzarella cheese on top. This meal is dressed to impress! I love one-pot meals because I don't have to do a lot of dishes! Efficiency at it's best.

To view or print-out this recipe, click here: Southwest Chicken & Rice