Recipe: One Pan Southwestern Chicken and Rice

Ingredients

2 tablespoons grapeseed oil
1 lb. boneless skinless chicken cutlets
1 teaspoon cumin
1 teaspoon smoked paprika
¼ teaspoon ancho chili powder
1 teaspoon salt
¼ teaspoon ground pepper
1½ cups diced sweet onion
1 red pepper diced
1 poblano pepper diced
2 cloves garlic, minced
1½ cups brown rice & wild rice blend
14 oz. can diced fire roasted tomatoes
3¼ cups low sodium chicken broth
14 oz. can sweet corn, drained
⅓ cup shredded Mexican cheese
to taste fresh cilantro, diced green onions, lime wedges, and sliced avocados (for garnish)

Mix cumin, smoked paprika, ancho chili powder, salt, and ground pepper in a small bowl.
Pat chicken cutlets dry and season with the spice blend.
Heat a casserole dish over medium high heat and add grapeseed oil.
Cook chicken for 4-5 minutes on each side, then remove from the pan.
Add sweet onion, red pepper, and poblano pepper to the pan and sauté until translucent.
Add minced garlic and the rice blend, sauté for a few minutes while stirring.
Stir in fire roasted tomatoes and chicken broth, then bring to a boil.
Cover and reduce heat to simmer for 20-30 minutes until liquid is evaporated.
Add corn to the pan and stir, placing the chicken on top of the rice.
Sprinkle with Mexican cheese and cover to melt for about 2 minutes.
Garnish with cilantro, green onions, lime wedges, and sliced avocado before serving.

Servings

4-6

Calories

433

Total fat

11g

Total carbohydrates

57g

Total protein

27g

Sodium

1083mg

Cholesterol

47mg