One-Pot Southwest Chicken & Rice

So I got this recipe from one of my favorite blogs, Mel's Kitchen Cafe. I made it for dinner tonight and we all loved it! It's a very simple, very fast one pot meal. This only took me about 40 minutes to make and half that time it was unattended while it simmered. And who doesn't love a one pot meal? Someone who washes dishes for fun, I suppose, but that's not me. I figure from the time I start dinner, eat and finish cleaning up dinner I am usually in the kitchen for 2+ hours straight so the less dishes I have to wash the better and the sooner I can get on to more exciting things... like folding laundry or bathing children. Anyway, here is the original link and below is my version - I only changed a few things.

*Serves 4-6

INGREDIENTS:
4 boneless skinless chicken breasts -OR- 6-8 chicken tenders (about 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 yellow onion, chopped
4 garlic cloves, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 1/2 cups long-grain white rice
4 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn -OR- 1 can of corn
4 oz (half small can) tomato sauce
4 ounces cheese (used a combination of Monterey Jack and sharp cheddar)
2 tablespoons minced fresh cilantro
Salsa and sour cream for serving


DIRECTIONS:
Pat the chicken dry with paper towels and season with salt and pepper on both sides. In a large pot, heat the canola oil over medium heat until shimmering. Add the chicken and cook until golden, about 3 minutes on each side. The chicken will cook more in a subsequent step. Transfer the chicken to a plate and set aside.

To the pot, add the onion and 1/2 teaspoon salt. Cook over medium heat, scraping up any browned bits on the bottom, until the onion is soft, about 5 minutes. Stir in the garlic, chili powder and cumin and cook until fragrant, stirring constantly, about 30 seconds. Add the rice and cook until the edges are just slightly translucent, about 3 minutes. Stir in the broth and bring the mixture to a simmer.

Return the chicken to the pot. Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans, corn and tomato sauce into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste. Serve the rice with the chicken, adding salsa and sour cream, if desired.

*The only thing I will change for next time is I won't cook the chicken in the same pot, it got a little dry and over cooked. I know, I know then its not a one-pot meal. Or is it? I figure if I grill it then I'm still only using one pot, right? Anyway, if you want to do that then just prepare the rice the way directed, only leaving out the chicken steps, obviously.

Bourbon Chicken

(My computer won't load pictures right now, so you'll just have to imagine delicious, saucy chicken over beautiful, fluffy rice!)
I love this recipe! I could drink the sauce, and it doesn't even have bourbon in it! (Just for the record I don't actually drink)This is a super fast meal and as long as my pantry is stocked, I usually have all the ingredients on hand. My amazing sister drove nearly 2 hours (I live 45 minutes out of town) to bring me Chinese take out at the beginning of my pregnancy when I wasn't feeling great. When she got out of her car, the bag tore open and the sweet and sour sauce spilled all over the ground. She felt awful. I love sweet and sour sauce but I love this even more so I decide just to whip this sauce together for a real quick fix and the dinner turned out great!
*This sauce is really easy to make but it also freezes really well so I will make a batch or two and freeze it for when I have my baby this summer.

Ingredients:
2 lbs of boneless, skinless chicken breast, cut into bite sized pieces
4 TB oil for frying
cornstarch for dusting

Rice
Green onions or chives for garnish

Sauce:
1/2 c water
1/3 c soy sauce
1/4 c apple juice
1/3 c brown sugar
2 TB ketchup
1 TB apple cider vinegar (can be substituted for any vinegar)
1 garlic clove, minced
1/4 tsp powder ginger
1/2 tsp red pepper flakes (adjust to make more or less spicy)
**We like a lot of sauce on our family, and whatever I don't use I put in the freezer so I double this sauce recipe.
***If you like a sticky, thicker sauce add 1 TB cornstarch.

Directions:
Dust chicken pieces with cornstarch. Heat oil in wok or big frying pan. Fry chicken in batches till lightly browned, a few minutes per side. Chicken does not have to be cooked through as you will cook it more in a bit. Remove and drain on paper towels. In a bowl combine all sauce ingredients. Pour into wok or pan and bring to boil. Add chicken back to pan, reduce heat and simmer 10 minutes. Serve over rice. Garnish with chopped chives or green onion.

Don't forget your veggies! Give broccoli a quick steam and squeeze fresh lemon juice over OR steam or boil carrots and toss in ground ginger and honey!