One Pot Southwest Chicken and Rice Step-by-step instructions

Before you start

Before you turn on the stove, chop the chicken breasts into even, bite-sized pieces and toss them with the southwest seasoning to ensure every piece is well-coated.

Finely chop the colorful bell peppers, rinse and drain the canned black beans, and measure out your corn, rice, and chicken broth. Having all your ingredients prepped and ready by the stove ensures a smooth, stress-free cooking process.

Instructions

Searing and Sautéing

1. 1Sear the Chicken
   Heat the olive oil in a large stainless steel skillet over medium-high heat. Add the seasoned chicken breast pieces and cook, stirring occasionally, until the chicken is nicely browned on all sides, about 5 to 6 minutes.
   Look for The chicken should have a golden-brown crust.
   Tip Do not crowd the pan so the chicken sears rather than steams.

At the end of this first phase, the chicken pieces should have a beautiful golden-brown exterior crust, and the colorful bell peppers should be slightly softened and highly fragrant. You should hear a lively sizzle in the skillet and smell the warm, toasted spices of the southwest seasoning mingling with the olive oil.

Simmering the Rice

2. 2Sauté the Peppers
   Stir the chopped colorful bell peppers into the skillet with the chicken. Cook for 2 to 3 minutes until they begin to soften slightly, scraping up any browned bits from the bottom of the pan.
   Look for The peppers should be fragrant and slightly tender.
   Tip Scraping the browned bits adds incredible depth of flavor to the rice.
3. 3Simmer the Rice and Vegetables
   Add the corn, black beans, uncooked long-grain white rice, and chicken broth to the skillet. Stir well to combine, bring the mixture to a boil, then cover with a tight-fitting lid and reduce the heat to low. Simmer for 15 to 18 minutes, or until the rice is tender, the liquid is fully absorbed, and the chicken reaches a safe internal temperature of 165°F (74°C).
   Look for The rice should be fluffy and all liquid absorbed.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the lid closed to trap the steam needed to cook the rice evenly.

By the end of the simmering phase, the liquid in the skillet should be completely absorbed, and the rice should be tender, plump, and fluffy.

The chicken must be thoroughly cooked through, reaching a safe internal temperature of 165°F (74°C), while the corn and black beans are hot and evenly distributed throughout the rice.

Melting and Finishing

4. 4Melt the Cheese
   Remove the lid and sprinkle the shredded mozzarella cheese evenly over the top of the chicken and rice. Cover the skillet again for 2 minutes to let the cheese melt under the hot steam until bubbly and gooey.
   Look for The cheese should be completely melted and bubbling.
   Tip For a golden brown top, you can broil the skillet for 1 to 2 minutes if it is oven-safe.
5. 5Garnish and Serve
   Remove the skillet from the heat. Garnish with fresh chopped cilantro and serve immediately while the cheese pull is at its peak.
   Look for The fresh cilantro should add a bright green contrast to the melted cheese.
   Tip Serve straight from the skillet to keep the dish hot and rustic.

At the final checkpoint, the mozzarella cheese should be fully melted, bubbly, and gooey under the steam, covering the rice and chicken completely. When you lift a spoon, you should get a dramatic, stretchy cheese pull, complemented by the bright green contrast and fresh aroma of the chopped cilantro garnish.

Common mistakes

One common mistake is lifting the lid too often while the rice is simmering. This releases the trapped steam, which lowers the temperature and alters the liquid-to-rice ratio, often resulting undercooked, crunchy rice.

Another error is not rinsing the rice beforehand, which can lead to a gummy, sticky texture. Lastly, make sure your skillet is hot enough before adding the chicken to get a good sear rather than boiling the meat in its own juices.

How to tell it’s done

The dish is fully cooked and ready when the rice is completely tender to the bite and all chicken broth has been absorbed.

Most importantly, use an instant-read digital meat thermometer to verify that the chicken has reached a safe internal temperature of 165°F (74°C). The cheese on top should be entirely melted, bubbly, and gooey, stretching beautifully when served.

• Poultry: 165°F (74°C) in the thickest part