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Southwest Chicken and Brown Rice

from Tiffany at eatathomecooks.com
Prep Time12 mins
Cook Time25 mins
Total Time37 mins
Servings: 6 to 8
Calories: 604kcal

Ingredients

For brown rice:

  • 2 cups brown rice
  • 2½ cups water

For southwest chicken:

  • 1½ lbs. hicken breast boneless
  • 1½ tsp. chili powder
  • 1½ tsp. cumin
  • 2 Tbs. olive oil
  • 1 onion sliced thin
  • 1 clove garlic minced or crushed
  • 15 oz. can fire-roasted tomatoes lightly drained
  • ½ cup salsa
  • 15 oz. can kidney beans
  • 1 cup cheddar cheese shredded

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For southwest chicken:

  • Cut chicken into bite-size pieces and sprinkle with the spices and brown in the oil in a skillet. 
  • Add the onion and garlic and cook until the onion is soft. 
  • Add the tomatoes, salsa and beans and simmer until the chicken is cooked through. 
  • Serve over the brown rice and top with cheddar cheese.

Nutrition

Calories: 604kcal | Carbohydrates: 72g | Protein: 41g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 542mg | Potassium: 1030mg | Fiber: 9g | Sugar: 4g | Vitamin A: 992IU | Vitamin C: 6mg | Calcium: 234mg | Iron: 5mg