Free shipping on all U.S. orders $100+

One Pot Meal: Southwest Chicken and Rice

May 05, 2014

This is a re-post to bring it over from my cooking blog.  It's one of our all-time favorites and a quick and easy meal.

I just love one-pot meals so easy and less mess to clean up.  This is a good, comfort food-style recipe and great when it's a busy evening.  This recipe does include cilantro, which I know people either love or hate.  We love it so we use it, but feel free to omit it.  I've also successfully incorporated 1/2 cup of black beans and 1/4 cup of corn for a little variation.

 Southwest Chicken and Rice

Adapted from a recipe by America's Test Kitchen

4 boneless, skinless chicken breasts or chicken thighs
2 Tablespoons oil
1 small onion, chopped
1 bell pepper (green, red or orange), chopped
1 c rice (we use basmati, but you could use any kind)
1 t dried oregano
1 t chili powder
1/8 t cayenne pepper
1 - 14.5 oz can diced tomatoes, drained
1 1/4 c chicken broth
1/3 c chopped cilantro
1 c shredded colby/jack mix cheese

Heat oil in large skillet over medium-high.  Season chicken with salt and pepper and brown in the hot pan, about 4-6 minutes.  With tongs, transfer chicken to a plate.

Add onion and bell pepper to skillet.  Cook until the onion starts to become translucent.  Add rice and a pinch of salt and pepper.  Stir frequently to coat all grains in oil and cook until they start to toast.  Stir in oregano, chili powder, and cayenne and cook about 15 more seconds.  Stir in drained tomatoes and broth and bring to a boil, scraping up any browned bits.

If using chicken breasts:  Nestle chicken into rice, pouring any juice accumulated into pan, cover, reduce heat to low and cook about 10 minutes, until chicken is cooked through.  Transfer chicken to plate and cover with foil.  Stir rice, replace lid, and continue cooking until the liquid is absorbed, about 10 more minutes.

If using chicken thigh:  Nestle chicken into rice, pouring any juice accumulated into pan, cover, reduce heat to low and cook 20 minutes, until chicken is cooked through and rice is fluffy.

Stir cilantro in rice.  Serve rice with a chicken breast on top and shredded cheese over all.

*Sharing at Thank Goodness It's Monday Blog Hop*

Also in Life At Cobble Hill Farm

12 Tips For Eating Real Food On A REAL Budget

February 15, 2018

1. Maximize Less Expensive Foods
Part of this tip is getting into the habit of eating in season because in season veggies are typically much cheaper than out of season. The other thing to consider is thinking about ingredients you and your family enjoy that are (either seasonally or year-round) cheaper and incorporating them more into your meals. For instance, carrots are a pretty inexpensive...

View full article →

Change Your Life In 2018 - February Challenge: Figure Out What To Do With Your Life

February 13, 2018

If you’re just joining in, the “Change Your Life In 2018” series is my quest to make some small changes this year. Rather than setting easily forgotten resolutions I wanted to focus on 12 changes that would help me learn and grow as a person. I’ve chosen to focus on one change per month so that it could not only become a more manageable goal, but I have a better chance at making these new habits...

View full article →

$100.00/Week Real Food Meal Plan - Week 7

February 11, 2018

If you’re just tuning in, this is an ongoing series in which I share our weekly meal plan as I (attempt) to convert us to a Whole/Real Food lifestyle.  Our grocery budget is $100.00/week for 2 adults.  Often I make 2 different meals because I am primarily plant-based and my husband is not.  Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food...

View full article →

We're so happy you're here!

We'd love for you to sign up for our newsletter where we send occasional new product alerts, discount codes and farm happenings.  And maybe an occasional chicken or goat hug....