Prep 10 mins
Cook 40 mins
An easy, flavorful, one-dish supper! Posted for safe-keeping.
Make and share this One-Pot Southwestern Chicken and Rice (America's Test Kitchen) recipe from Food.com.
- 4 (10 ounce) chicken breasts, bone-in, skin-on
- salt and pepper
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1⁄4 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 1 1⁄2 cups long-grain white rice
- 3 1⁄2 cups low sodium chicken broth
- 1⁄2 cup dry white wine
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 1 (10 ounce) package frozen corn, thawed and patted dry
- 4 ounces shredded cheddar cheese
- 2 tablespoons minced fresh cilantro
- salsa, for serving
- Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the chicken skin-side down and cook until golden, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pot.
- Add the onion, pepper flakes, and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scraping up any browned bits on the pan bottom, until the onion is softened, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and wine and bring to a simmer.
- Return the chicken to the pot, skin-side up. Cover, reduce heat to low, and cook until the thickest part of the breast registers 160 degrees on an instant-read thermometer, about 25 minutes.
- Transfer the chicken to a serving platter. Stir the black beans, corn, cheddar, and cilantro into the rice. Let the cheddar melt for 1 minute. Season the rice mixture with salt and pepper to taste. Serve with the salsa.