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Southwest Chicken and Brown Rice

from Tiffany at eatathomecooks.com
Prep Time12 mins
Cook Time25 mins
Total Time37 mins
Servings: 3 to 4
Calories: 714kcal

Ingredients

For brown rice:

  • 1 cup brown rice
  • 1¼ cups water

For southwest chicken:

  • ¾ lb. chicken breast boneless
  • ¾ tsp. chili powder
  • ¾ tsp. cumin
  • 1 Tbs. olive oil
  • 1 small onion sliced thin
  • 1 clove garlic minced or crushed
  • 15 oz. can fire-roasted tomatoes lightly drained
  • ¼ cup salsa
  • 15 oz. can kidney beans
  • ½ 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: 714kcal | Carbohydrates: 92g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 653mg | Potassium: 1325mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1275IU | Vitamin C: 8mg | Calcium: 277mg | Iron: 8mg