Posted by Ashley Robustelli on

Count me in for any recipe that I can make entirely in one pan! That’s what I call easy cooking and easy cleanup. It’s a win-win!


  • 1 lb chicken breasts
  • 1 1/2 cups brown rice 
  • 14 oz canned sweet corn
  • 1 cup sweet onion, diced
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1/3 cup shredded mexican cheese
  • cumin
  • paprika
  • salt 
  • pepper
  • chili powder
  • fresh cilantro (optional)
  • fresh jalapeno, sliced (optional)
  • avocado, sliced (optional)
  • green onion, chopped (optional)



Season each side of the chicken breasts with salt, pepper, chili powder, paprika, and cumin (all to taste – I prefer generous seasonings). 

Heat 1 Tbsp olive oil in a deep pan over medium heat and cook chicken for 4-5 minutes per side. Remove chicken and set aside.

Immediately add onion and cook until translucent. Add garlic cloves and rice. Saute for 2 minutes, then add chicken broth. Stir. Bring to a boil, then lower the heat and simmer for 20-30 minutes.

Add corn and stir. Return chicken to the pan and top with cheese. Cover until cheese is melted.

Plate and top with fresh cilantro, jalapeno, green onion, and avocado. Yum!

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