Looking for a meal that combines simplicity, flavor, and comfort? This dish is perfect for busy families seeking an easy weeknight dinner. With a rich and creamy texture, this cheesy chicken and rice recipe will not only satisfy your hunger but also delight your taste buds with its savory southwestern cuisine flair.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
1 tablespoon olive oil
1 medium onion, chopped finely
2 cloves garlic, minced
1 cup long-grain rice, rinsed
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 can (10 oz) diced tomatoes with green chilies
2 cups chicken broth
1 tablespoon taco seasoning
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped (for garnish)
Sour cream (optional)
Sliced jalapeños (optional)
Instructions
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add minced garlic and diced chicken to the skillet. Cook for around 5-7 minutes until the chicken is no longer pink.
Stir in the rice, allowing it to toast lightly for about 1-2 minutes.
Pour in the chicken broth, canned tomatoes (with juices), black beans, corn, and taco seasoning. Mix well.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for about 20 minutes, or until the rice is cooked.
Once the rice is tender, sprinkle the shredded cheese over the top. Cover and allow the cheese to melt for about 5 minutes.
Remove from heat and let sit for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream or jalapeños if desired.
