One Pot Chicken Chili & Rice
It tastes like it's been simmering all day, but this quick-cooking chili uses simple on-hand ingredients like chicken broth, beans and chili powder to create great layers of flavor in under an hour. And, using one pot makes clean up a breeze!
Ingredients
1.75 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
2 tablespoons canola oil
2 tablespoons chili powder
2 teaspoons ground cumin
1.75 cups Swanson® Chicken Broth
1 can (14.5 ounces) diced tomatoes, undrained
1 medium green pepper, chopped (about 1 cup)
1 cup uncooked long grain white rice
2 cans (about 15 ounces each) pinto beans or kidney beans, rinsed and drained
0.5 cup fat free sour cream
1 green onion, sliced (about 2 tablespoons) (optional)
2 tablespoons canola oil
2 tablespoons chili powder
2 teaspoons ground cumin
1.75 cups Swanson® Chicken Broth
1 can (14.5 ounces) diced tomatoes, undrained
1 medium green pepper, chopped (about 1 cup)
1 cup uncooked long grain white rice
2 cans (about 15 ounces each) pinto beans or kidney beans, rinsed and drained
0.5 cup fat free sour cream
1 green onion, sliced (about 2 tablespoons) (optional)
Instructions
Season the chicken as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often. Sprinkle with the chili powder and cumin and cook and stir for 1 minute.
Stir the broth, tomatoes, pepper, rice and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Top with the sour cream and sprinkle with the green onion, if desired.
Stir the broth, tomatoes, pepper, rice and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Top with the sour cream and sprinkle with the green onion, if desired.
One Pot Chicken Chili & Rice
It tastes like it's been simmering all day, but this quick-cooking chili uses simple on-hand ingredients like chicken broth, beans and chili powder to create great layers of flavor i...
Directions
Print
Season the chicken as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often. Sprinkle with the chili powder and cumin and cook and stir for 1 minute.Stir the broth, tomatoes, pepper, rice and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Top with the sour cream and sprinkle with the green onion, if desired.
Ingredients
1.75 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces2 tablespoons canola oil2 tablespoons chili powder2 teaspoons ground cumin1.75 cups Swanson® Chicken Broth1 can (14.5 ounces) diced tomatoes, undrained1 medium green pepper, chopped (about 1 cup)1 cup uncooked long grain white rice2 cans (about 15 ounces each) pinto beans or kidney beans, rinsed and drained0.5 cup fat free sour cream1 green onion, sliced (about 2 tablespoons) (optional)
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