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One-Pot Southwest Cheesy Chicken and Rice
Recipes
One-Pot Southwest Cheesy Chicken and Rice
6 servings
35 minutes total

Ingredients

  • 1 teaspoon Hidden Valley Ranch Seasoning
  • 1 teaspoon chili powder
  • 2 lb boneless, skinless chicken thighs
  • 2 tablespoons all-purpose flour
  • 4 tablespoons canola oil, divided
  • 1 (8 oz) package Vigo Creamy Avocado Lime Rice
  • 1 package frozen southwestern corn (10–12 oz)
  • ¼ cup Mt. Olive Diced Jalapeño Peppers
  • 2 ¼ cups water
  • ¼ bunch fresh cilantro
  • 1 lime, for wedges
  • 1 ripe Hass avocado
  • 1 (8 oz) package Sargento Creamery 3 Cheese Mexican
  • ½ cup diced fresh red onions

Steps

    1. Combine ranch seasoning and chili powder; coat chicken with seasoning mixture, then coat with flour (wash hands). Preheat large Dutch oven on medium-high 2–3 minutes. Place 3 tablespoons oil in pan; add chicken and cook 2–3 minutes on each side until browned. Remove chicken from pan.
    2. Add remaining 1 tablespoon oil to pan; add rice mix and stir to coat. Add corn, jalapeños, and water; stir to combine. Nestle chicken into pan with rice; reduce heat to low. Cover and simmer 18–20 minutes until rice is tender and chicken is 165°F.
    3. Meanwhile, chop cilantro coarsely (¼ cup) and cut lime into wedges. Halve avocado; remove flesh and chop. Top chicken and rice with cheese; cover and let stand 5 minutes until cheese melts. Top with cilantro, avocado, and onions. Serve with lime wedges.

Amount per ⅙ recipe serving: Calories 660, Total Fat 36g, Sat Fat 10g, Trans Fat 0g, Chol 175mg, Sodium 1170mg, Total Carb 43g, Fiber 4g, Sugars 4g, Protein 39g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 15%