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One-Pot Cheesy Southwest Chicken and Rice Recipe | Easy Creamy Skillet Dinner taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Southwest Skillet Chicken and Rice Pressure Cooker Delight

An easy, flavorful one-pot meal made in the pressure cooker with seasoned chicken, rice, beans, corn, and melty cheddar cheese.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Cuisine Mediterranean
Servings 4 people
Calories 441 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion chopped
  • 1 green bell pepper chopped or other colors
  • 1 jalapeño pepper seeded and finely diced (optional)
  • 2 cloves garlic minced
  • 1.5 lbs boneless, skinless chicken breasts diced into bite-size pieces
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon ground coriander
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 can black beans 14.5 oz, rinsed and drained
  • 1 cup frozen corn or 1 small can drained
  • 1 lime juiced
  • 1 to 1.5 cups shredded cheddar or Mexican blend cheese
  • 3 tablespoons chopped fresh cilantro
  • Toppings salsa, avocado, Greek yogurt, lime wedges, hot sauce, green onions (optional)

Instructions
 

Instructions

  • Heat the olive oil in your pressure cooker’s skillet or separate pan over medium heat. Sauté the onion, bell pepper, and optional jalapeño for about 5 minutes until soft and fragrant.
  • Add the minced garlic and cook for 1 more minute, stirring to avoid burning.
  • Add diced chicken and season with salt, pepper, chili powder, cumin, paprika, and coriander. Cook for 6–8 minutes until no longer pink.
  • Stir in the rice, coating it with the seasonings and chicken juices.
  • Pour in chicken broth, black beans, and corn. Stir gently. Ensure nothing is stuck to the bottom. Secure lid and sealing ring on pressure cooker.
  • Set cooker to high pressure. Once pressure builds, cook for 6 minutes. Use natural release for 10 minutes before opening lid.
  • Fluff the rice, stir in cheese and let it melt. Add lime juice and top with chopped cilantro.
  • Serve hot with your favorite toppings such as avocado, salsa, or yogurt.

Notes

Leftovers can be refrigerated up to 4 days or frozen up to 3 months. Reheat with a splash of broth to prevent drying. Experiment with toppings for variety throughout the week.