Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1 cup long-grain white rice, rinsed
- 3 cups chicken broth
- 2 tablespoons Southwest or taco seasoning blend
- 1 (10 oz) can Rotel (diced tomatoes and green chilies), undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
Instructions
- Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and cook for 5-7 minutes until browned on all sides and mostly cooked through.
- Step 2: Stir in the Southwest seasoning and the rinsed rice, mixing well to coat. Pour in the chicken broth, then add the rinsed black beans and the can of Rotel (undrained). Bring the mixture to a rapid boil.
- Step 3: Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let the mixture simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
- Step 4: Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice and chicken mixture gently with a fork.
- Step 5: Sprinkle the shredded Monterey Jack cheese evenly over the top of the rice mixture. Cover the pot again for 2-3 minutes until the cheese is fully melted and gooey. Serve warm.
Notes
- Store leftovers in an airtight container and refrigerate within two hours of cooking; the dish is best enjoyed within 3 days.
- For the best texture when reheating, stir in a splash of chicken broth or water before warming in the microwave or on the stovetop to refresh the rice and keep it creamy.
- Elevate this meal by serving with a dollop of sour cream, a scattering of fresh chopped cilantro, and a wedge of lime to squeeze over the top.
- The most important step for tender rice is resisting the urge to lift the lid during the 18–20 minute simmer, as trapping the steam ensures even cooking and absorption.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American