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One Pot Chicken Chili & Rice

One Pot Chicken Chili & Rice

3.33 3

It tastes like it's been simmering all day, but this quick-cooking chili uses simple on-hand ingredients like chicken broth, beans and chili powder to create great layers of flavor in under an hour. And, using one pot makes clean up a breeze!

serves 6 people

Ingredients

cost per recipe: $14.15

The price is determined by the national average.

  • 1 3/4

    pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 2

    tablespoons canola oil

  • 2

    tablespoons chili powder

  • 2

    teaspoons ground cumin

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    can (14.5 ounces) diced tomatoes, undrained

  • 1

    medium green pepper, chopped (about 1 cup)

  • 1

    cup uncooked long grain white rice

  • 2

    cans (about 15 ounces each) pinto beans or kidney beans, rinsed and drained

  • 1/2

    cup fat free sour cream

  • 1

    green onion, sliced (about 2 tablespoons) (optional)

view nutrition info

How to Make It

Season the chicken as desired.  Heat the oil in a 6-quart saucepot over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Sprinkle with the chili powder and cumin and cook and stir for 1 minute. Stir the broth, tomatoes, pepper, rice and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.  Season to taste.  Top with the sour cream and sprinkle with the green onion,  if desired.
Step 1

Season the chicken as desired.  Heat the oil in a 6-quart saucepot over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Sprinkle with the chili powder and cumin and cook and stir for 1 minute.

Step 2

Stir the broth, tomatoes, pepper, rice and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.  Season to taste.  Top with the sour cream and sprinkle with the green onion,  if desired.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

Buy Now
Swanson® Chicken Stock

Swanson® Chicken Stock

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Ratings & Reviews

(3)
  • kadrd3

    January 6, 2014

    Very good with my revisions

    I tried it with vegetarian Baked beans, a can of diced tomatoes, 5-minute rice (cut the cooking time down to 10 minutes), and ground turkey and it was even better than I remembered the first time. I didn't even need to add sugar (I usually add sugar to my chilli). I also only used 1 tbsp of chilli powder. I made the changes because I thought I used baked beans the first time I made it, and I didn't have the other ingredients on hand, so I had to improvise. The first time I made it, I stayed closer to the original recipe (except I used great northern beans since I don't eat pork) and it turned out great then. Although I did have to use sugar. My preference now is the vegetarian baked beans.

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  • foodforlife

    February 12, 2013

    easy

    Everything in one bowl,i add more canneye pepper and jalapeno too good.

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  • asnunez

    January 22, 2013

    This recipe's taste was so very

    This recipe's taste was so very wrong on so many levels!!!! Heck No, I DEFINITELY would NOT make this again. The taste was just weird. Sweet from the beans, I'm guessing. Maybe use a different bean and add more herbs and spices and it would work for someone else. But Pork 'N Beans in a chili?! I wasted just shy of $15.00 in ingredients.

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