This actually started as a white chicken chili recipe and then one day I was thinking, “This would be good over rice.” Then I decided to add the rice to the pot in a similar way that I make chicken and rice. Now, when I make chicken and rice, this is the way I make it. It’s so easy to make and my son loves it too.
After a long day at work or just a lazy weekend, I can throw this in a pot and have dinner ready in about an hour with very minimal effort.
You can use whatever chicken parts you like. I like to use bone-in chicken thighs. If you want to make this an even faster recipe, you can also use a rotisserie chicken and this could be ready in about 20 minutes (as long as it takes to cook the rice). I also use jasmine rice for almost everything. I find that it holds up better than regular white rice, but you can use whatever rice you like here as well.
You can make this as spicy or as mild as you want. Since I’m also cooking for my little one, I tend to keep this pretty tame. I top mine with jalapeños and shredded cheese.
Southwest Chicken and Rice
- 1 lb Chicken
- 16 oz Rotel
- 16 oz Canned Black Beans
- 2 Cups Chicken Broth
- 1 Medium Onion (chopped)
- 2 Cloves Garlic (minced)
- Salt and Pepper (to taste)
- 1 Cup Uncooked Rice
- 1 tbsp Olive Oil
Heat a large pot on medium-high heat.
Add olive oil just to coat the bottom of the pan.
Add your onion and sautée until, translusent
Add your can of rotel, beans, chicken broth, and garlic. Bring to a boil.
Season your chicken with salt, pepper, and your favorite table blend. Add to the pot and cover.
Reduce your heat to low and let simmer until the chicken is tender enough to shred, about 30-45 minutes.
Remove your chicken and add you cup of rice. Cook to the directions on your package.
Shred your chicken and add back to the pot. Let simmer another 5-10 minutes and serve!