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Cheesy Southwest Chicken & Rice

Cheesy Southwest Chicken & Rice

with Black Beans & Lime Crema

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Chicken and rice are the pinnacle of comfort food—we’re talking eat-in-your-pajamas-with-fuzzy-blanket-and-fireplace-roaring. Well, our chef-innovators have officially broken them out of their comfort zone (in the very best way). We’re talking cheesy Southwest-spiced chicken, savory simmered black beans, and tangy lime crema on top of fluffy rice. It’s a dish that’s as easy to make as it is deliciously satisfying. Don’t be chicken—try it!

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

2 clove

Garlic

1 unit

Roma Tomato

1 unit

Lime

13.4 ounce

Black Beans

½ cup

Jasmine Rice

12 ounce

Chicken Breasts

1 tablespoon

Southwest Spice Blend

½ cup

Mexican Cheese Blend

(ContainsMilk)

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3849 kJ
Calories920 kcal
Fat38 g
Saturated Fat18 g
Carbohydrate80 g
Sugar5 g
Dietary Fiber9 g
Protein56 g
Cholesterol190 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Small pot
Large Pan
Paper Towel
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Dice tomato. Zest and quarter lime. Drain and rinse beans.

2

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

3

Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and 1 tsp Southwest Spice (2 tsp for 4 servings; you’ll use the rest later). Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. (TIP: Lower heat if spice blend begins to burn.) Top with Mexican cheese. Cover pan and turn off heat; let sit until cheese melts, 1-2 minutes.

4

Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. Stir in beans, stock concentrate, remaining Southwest Spice, ¼ cup water (⅓ cup for 4 servings), salt, and pepper. Simmer until thickened, 5-10 minutes. Remove from heat; stir in 1 TBSP butter.

5

While beans simmer, in a small bowl, combine sour cream, a squeeze of lime juice, and salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

6

Fluff rice with a fork; stir in 1 TBSP butter, lime zest, and a squeeze of lime juice. Season with salt and pepper. Divide rice and chicken between plates. Top rice with beans and crema. Sprinkle chicken with scallion greens and serve with remaining lime wedges on the side.