Southwest Chicken and Rice with Black Beans and Lime Crema

This Southwest chicken and rice recipe brings together tender chicken, fluffy rice and savory black beans in a creamy, cheesy sauce with a hint of spice. Topped with a bright lime crema, it’s a comforting yet vibrant dish that’s perfect for busy weeknights.

With simple ingredients and straightforward steps, you can have a hearty, restaurant-quality meal on the table in about 35 minutes. The combination of Southwest spices, melted cheese and fresh lime will make this a new family favorite.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 1 cup water and the chicken stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
2. Prepare the lime crema: In a small bowl, mix the sour cream with the juice of half the lime. Season with a pinch of salt and set aside.
3. Season the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with the Southwest spice blend, salt and pepper.
4. Cook the chicken: Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
5. Sauté aromatics: In the same skillet, add a little more oil if needed. Mince the garlic and add to the pan. Cook for 30 seconds until fragrant.
6. Add beans and tomato: Dice the tomato and add it to the skillet along with the drained and rinsed black beans. Cook for 2-3 minutes until heated through. Season with salt and pepper.
7. Combine rice and beans: Add the cooked rice to the skillet with the bean mixture. Stir to combine and cook for 1 minute.
8. Add cheese and chicken: Sprinkle the Mexican cheese blend over the rice mixture. Place the sliced chicken on top. Cover the skillet and cook for 1-2 minutes until the cheese is melted.
9. Finish and serve: Slice the remaining lime half into wedges. Thinly slice the scallions. Serve the cheesy rice and chicken topped with scallions and a drizzle of lime crema. Garnish with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly. Brown rice will need about 40-45 minutes and more water.

Is there a substitute for the Southwest spice blend?

You can make your own by mixing 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder and a pinch of cayenne.

Can I make this dish dairy-free?

Yes, use dairy-free sour cream and cheese alternatives. The flavor will still be delicious.