One Pot Mexican Chicken and Rice
Quick, Easy One Pot Dinner with a Southwestern Flair! Cheesy Chicken In a Bed of Southwestern Rice Makes the Perfect Quick Meal!
Servings: 4 servings
- 2 tsp. butter
- 1/2 c. chopped onion
- 2 minced garlic cloves
- 1 1/3 c. chicken broth
- 1 c. salsa
- 1/4 tsp garlic powder
- 1 c. uncooked long grain rice
- 1 lb boneless skinless chicken breast halves
- 1/2 c. shredded Mexican cheese
- Chopped fresh cilantro optional
In a skillet heat butter over medium heat. Add onion and garlic. Cook and stir until tender and fragrant.
Add chicken broth, salsa and garlic powder. Bring to a boil. Stir in rice and return to a boil. Place chicken over rice. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and a thermometer inserted in chicken reads 165 degrees, turning chicken halfway through cooking.
Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted. Garnish with cilantro if desired.
Calories: 504kcal | Carbohydrates: 55g | Protein: 36g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 1065mg | Potassium: 787mg | Fiber: 2g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 10.6mg | Calcium: 249mg | Iron: 1.5mg