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In today’s fast-paced world, the quest for meals that are both delicious and simple to prepare can often feel overwhelming. Enter the One-Pot Southwest Chicken and Rice Bowl—a culinary gem that merges vibrant flavors with the convenience of minimal clean-up. This dish is designed not only to satisfy your taste buds but also to nourish your body, making it an ideal choice for families and busy individuals seeking a wholesome meal. With its rich combination of proteins, grains, and vegetables, this one-pot wonder stands out as a go-to recipe for any night of the week.

One-Pot Southwest Chicken and Rice Bowl

Discover the delicious and convenient One-Pot Southwest Chicken and Rice Bowl, designed for those hectic days when you crave a fulfilling meal without the hassle of extensive cleanup. This vibrant dish combines tender chicken, hearty rice, colorful vegetables, and a blend of spices to create a satisfying and nutrient-packed dinner that the whole family will love. With its easy preparation and endless variations, this recipe is your new go-to for busy weeknights. Enjoy a flavorful journey in every bite and embrace the joy of cooking!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 cup corn kernels (can be fresh or frozen)

1 cup black beans, drained and rinsed

1 cup diced tomatoes (either canned or fresh)

1 cup long-grain rice (white or brown)

2 cups chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sliced avocado (for serving)

Shredded cheese (optional, for serving)

Instructions
 

Sauté the Chicken: In a large pot or deep skillet, warm the olive oil over medium heat. Add the diced chicken pieces, sprinkle with salt and pepper, and cook for about 5-7 minutes, stirring occasionally until the chicken is nicely browned and cooked through. Once done, remove the chicken from the pot and set it aside on a plate.

    Cook the Aromatics: In the same pot, without cleaning it, add the diced onion and bell pepper. Sauté them for approximately 3-4 minutes, allowing them to soften. Next, incorporate the minced garlic and continue cooking for an additional minute, or until fragrant.

      Combine Ingredients: Stir in the corn kernels, black beans, and diced tomatoes (including the juices) into the pot. Mix thoroughly to ensure an even distribution of ingredients.

        Add Rice and Spices: Add the rice to the mixture, followed by the chicken broth, chili powder, cumin, and smoked paprika. Stir everything together until well combined.

          Return Chicken: Gently fold the cooked chicken back into the pot, making sure it’s evenly distributed throughout the rice and vegetable mixture.

            Simmer: Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot with a lid, and allow it to simmer for about 20-25 minutes (or 35-45 minutes for brown rice), stirring occasionally to prevent the rice from sticking to the bottom of the pot. The rice should be tender and have absorbed most of the liquid by the end of the cooking time.

              Finish with Lime: Once the rice has cooked through, take the pot off the heat and stir in the fresh lime juice. Taste the mixture and adjust the seasoning with additional salt and pepper if necessary.

                Serve: Spoon the Southwest Chicken and Rice Bowl into individual serving bowls. Garnish with freshly chopped cilantro, slices of avocado, and a sprinkle of shredded cheese if desired. Serve warm and enjoy this delightful dish!

                  Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings