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.