easy-southwestern-chicken

Easy Southwestern Chicken

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  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    35 m
Martha C.
Recipe by  Martha C.

“Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
  2. Put chicken in the bag with the remaining seasoning; shake to coat.
  3. Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
  4. Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
  5. Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 38.1 g
  • 12%
  • Protein
  • 43.9 g
  • 88%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 1561 mg
  • 62%

Based on a 2,000 calorie diet

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