Name: One Pot Beans, Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican-inspired
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks; Kosher salt and freshly ground black pepper; 2 cloves garlic, minced; 1 jalapeno, minced; 2 cups vegetable broth; 1 15-ounce can black beans, drained and rinsed; 1 15-ounce can whole kernel corn, drained; 2 cups instant white rice; 2 Roma tomatoes, diced; Juice of 2 limes; 2 teaspoons lime zest; ¼ cup chopped fresh cilantro leaves; Kosher salt and freshly ground black pepper, to taste

Instructions

4 steps

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in vegetable broth, beans and corn. Bring to a boil; stir in rice and cover. Remove from heat.

Let stand 5 minutes or until broth is absorbed. Stir in tomatoes, lime juice, lime zest and cilantro; season with salt and pepper, to taste.

Serve immediately.

Progress

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