Description
A bold and comforting one pot meal made with tender BBQ chicken, fluffy rice, black beans, sweet corn, and melted cheddar cheese, perfect for an easy weeknight dinner.
Ingredients
Scale
- 600 grams boneless skinless chicken thighs, cut into bite sized pieces
- 1.5 cups long grain white rice, uncooked
- 1 cup BBQ sauce
- 1 cup black beans, drained and rinsed
- 1 cup sweet corn kernels
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1 cup cheddar cheese, shredded
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups water or broth
- 2 tablespoons fresh cilantro, chopped
Instructions
- Place a large heavy pot over medium heat.
- Season the chicken pieces with garlic powder, onion powder, salt, and black pepper.
- Add olive oil to the pot and sear the seasoned chicken until lightly browned on all sides. Remove and set aside.
- Add the uncooked rice to the same pot and stir for about 1 minute to lightly toast.
- Return the chicken to the pot and add BBQ sauce, black beans, sweet corn, and water or broth. Stir well to combine.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and liquid is absorbed.
- Sprinkle shredded cheddar cheese over the top, cover again, and let it melt for 2 to 3 minutes.
- Garnish with chopped fresh cilantro and serve with halved cherry tomatoes and sliced avocado on the side.
Notes
- Keep the lid on while simmering to ensure the rice cooks evenly.
- If the rice needs more time, add a small splash of water and continue cooking covered.
- Add fresh toppings just before serving for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 115 mg