One Pot Cheesy Chicken Rice

• Gluten free

• Meat

  • 1 lbs Ground chicken, Lean

• Produce

  • 1 Avocado
  • 1 cup Black beans, canned
  • 1 Cilantro, fresh
  • 1 cup Corn, kernels
  • 1/2 tsp Garlic powder
  • 1 Green onion
  • 1 Roma tomato
  • 1/2 Yellow onion

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Condiments

  • 1 (14.5 oz jar Salsa

• Pasta & Grains

  • 1 1/2 cups Brown rice, instant

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 3/4 cup Cheddar cheese

Found on recipe-diaries.com

Ingredients

• 1 - 1.5 lbs lean ground chicken
• ½ yellow onion, diced
• 1 tablespoon canola oil, plus an extra drizzle for cooking the rice
• 1½ cups uncooked instant brown rice
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• 2 cups low sodium chicken broth
• 1 (14.5 oz) jar salsa
• 1 cup corn kernels
• 1 cup canned black beans, drained and rinsed
• 1 Roma tomato, diced
• ¾ cup shredded cheddar cheese
• 1 avocado, peeled and diced
• 1 green onion, chopped, to garnish
• Fresh cilantro, to taste

Directions

• Add oil to a large skillet over medium-high heat. Add in the ground chicken and break it up a bit with a wooden spoon. Add the diced onion and cook until the chicken has browned and the onion is translucent.
• Move the chicken and onion over to one side of the pan and drizzle just a bit more oil on the empty side. Add in the uncooked rice and toss it around briefly to toast it.
• Stir in the spices, chicken broth, salsa, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low. Cover and cook for 18 minutes, or until rice is tender and liquid has absorbed.
• Taste the rice and adjust seasoning to your liking. Sprinkle the tomato, cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and serve!

Nutrition