Name: One-Pot Cowboy Chicken
Prep time: 20 min
Cook time: 40 min
Ingredients: 2 pound boneless, skinless chicken breasts; 1 tablespoon vegtable oil; 1/2 cup chopped onion; 2 tablespoon minced garlic; 1/4 cup fresh cilantro; 1/2 teaspoon kosher salt; 1 teaspoon ground cumin; 1 tablespoon chiopotle chile in adobo sauce; 1 1/2 cup white rice; 2 (15-ounce) cans chicken broth, low-sodium preferred; 2 (11-ounce) cans Southwest Mix vegetables with black beans, corn, and peppers; Cilantro sprigs, for garnish

One-Pot Cowboy Chicken

By: Addie Gundry

Editor's Note: There's really nothing better than a tasty, well-rounded meal with minimal cleanup. If you're looking for a fuss-free way to feed the family tonight, try out this southwest chicken skillet meal. Combining southwest flavors like green chiles, adobo, and chipotle, this rice and chicken skillet takes about an hour to make. Everything in this recipe is cooked in the same skillet, guaranteeing that you will spend minimal time cleaning up the kitchen when you're done! Serve with tortilla chips and sliced avocado if you feel like adding some garnish.

The one thing I don't like about cooking is having to clean up all those dishes after you're full and ready to take a nap. Sometimes I'll try to clean as I cook, but other times, I'll just stick with a one-pot meal like this to make clean-up a breeze.

Serves6

Preparation Time20 min

Cooking Time40 min

Ingredients

2 pounds boneless, skinless chicken breasts
1 tablespoon vegtable oil
1/2 cup chopped onion
2 tablespoons minced garlic
1/4 cup fresh cilantro
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 tablespoon chiopotle chile in adobo sauce
1 1/2 cup white rice
2 (15-ounce) cans chicken broth, low-sodium preferred
2 (11-ounce) cans Southwest Mix vegetables with black beans, corn, and peppers
Cilantro sprigs, for garnish

Instructions:

Pound the chicken breasts until they are 1/2-inch thick and cut into thirds crosswise.
In a large, deep nonstick skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook for about 3 minutes per side until golden brown. Transfer to a plate and set aside.
In the same skillet, cook the onion, stirring often, until it becomes translucent, about 3 minutes. Add the garlic, cilantro, salt, and cumin and stir over heat for an additional minute. Add the hipotle chile to the sauce and then the rice. Cook, stirring, until the rice begins to turn translucent, about 3 minutes.
Return the chicken to the pan, add the broth, and bring to a boil. Lower the heat to medium-low, cover, and cook until the liquid has been absorbed and the rice is nearly cooked, about 20 minutes. Remove the cover, add the Southwest Mix vegetables to the pan, and cook for an additional 10 minutes until heated through.
Garnish with cilantro and serve.