Description
This easy-to-prepare, one-pot family favorite is packed with diced chicken breast, sweet corn, and a mild jalapeño kick, all enveloped in a rich, savory broth.
Ingredients
- Olive oil: 1 tbsp
- Yellow onion, diced: 1 medium
- Garlic, minced: 3 cloves
- Jalapeño, deseeded and minced: 1 large (or 2 small)
- Boneless, skinless chicken breast, diced: 1 lb
- Long-grain white rice: 1 cup
- Chicken broth (low sodium): 4 cups
- Frozen corn kernels: 1.5 cups
- Fresh cilantro, chopped: 1/4 cup
- Lime juice: 1 tbsp
- Salt and black pepper: To taste
Instructions
1. 1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2. Add diced onion and cook until softened, about 5 minutes.
3. 3. Stir in minced garlic and jalapeño; cook for another minute until fragrant.
4. 4. Add diced chicken breast to the pot. Cook until browned on all sides, about 5-7 minutes.
5. 5. Stir in the white rice, coating it well with the pan drippings.
6. 6. Pour in the chicken broth. Bring the mixture to a boil.
7. 7. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and most liquid absorbed.
8. 8. Stir in the frozen corn kernels during the last 5 minutes of cooking.
9. 9. Remove from heat. Stir in fresh cilantro and lime juice.
10. 10. Season your High Protein Corn and Jalapeño Brothy Rice with salt and pepper to taste.
11. 11. Serve your delicious High Protein Corn and Jalapeño Brothy Rice immediately.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.2g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
Keywords: High Protein Corn and Jalapeño Brothy Rice, weeknight meal, quick and easy, family favorite, comfort food, one-pot, chicken and rice, spicy option, vegetarian option