DESCRIPTION
If you like one-pan meals, you’ll love this one—brimming with Southwest-inspired ingredients, it’s flavorful, festive, and delish! Serve it as is, or top it with some sour cream, green onions, crushed tortilla chips, and maybe some hot sauce on the side.
Ingredients
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- 1 Tbsp. olive oil
- 1 onion, cut into 1/4-in. strips
- 1 green bell pepper, cut into 1/4-in. strips
- 1 lb. boneless skinless chicken, cut into 1/2-in. strips
- 1 Tbsp. chili powder
- 1 tsp. salt, plus more to taste
- 3/4 tsp. ground coriander
- 3/4 tsp. ground cumin
- 2 cups salsa
- 1 1/2 cups chicken broth
- 1 (15 oz.) can black beans, drained
- 1 cup fresh, frozen, or canned (drained) corn kernels
- 1 cup uncooked long grain rice
- 1 cup shredded Cheddar, Monterey Jack, or a Cheddar-Jack cheese blend
Instructions
- In a very large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes.
- Add the chicken, chili powder, salt, coriander, and cumin. Continue cooking, stirring occasionally, until the chicken is cooked and the vegetables are tender, 5 to 6 minutes.
- Stir in the salsa, broth, beans, corn, and rice. Bring to a boil over high heat.
- Reduce to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
- Remove from the heat and stir. Sprinkle on the cheese.
- Cover and let stand until the cheese melts, about 2 minutes.
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