One Pot Southwest Chicken and Rice

Ok this was good. And easy. And fast. And most of the ingredients were ones that even I who have been gone for a long time had laying around. Super filling. And it is all in one pot. Woo!

I would probably season the chicken more though, it was a bit bland on it's own. Or I would use shredded chicken instead of chicken breasts so the flavor could soak in more. Mine were small but still didn't soak of the flavor. You could also add more of the spices or possibly cayenne or red pepper flakes to bump up the heat, although the salsa at the end helped that.

INGREDIENTS:
4 boneless skinless chicken breasts (about 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 yellow onion, chopped
4 garlic cloves, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 1/2 cups long-grain white rice
4 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn
4 ounces cheese (used a combination of Monterey Jack and sharp cheddar)
2 tablespoons minced fresh cilantro
Salsa and sour cream for serving

DIRECTIONS:
Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.

To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.

Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.

I got this recipe from Mel's
http://www.melskitchencafe.com/2011/08/one-pot-southwest-chicken-and-rice.html