Creamy Southwest Chicken Cottage Cheese Rice Skillet
This one pan skillet is creamy, hearty, and full of bold southwest flavor that makes a simple dinner feel like something worth repeating. The rice soaks up all the savory goodness, the chicken keeps it filling, and the cheesy finish brings everything together in the best way.
Ingredients:
• 1 tablespoon olive oil
• 1 pound chicken breast, diced
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup corn kernels
• 2 cups cooked rice
• 3/4 cup cottage cheese
• 1/2 cup shredded cheddar
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons chopped cilantro
Methods:
Heat the olive oil in a large skillet over medium high heat and add the diced chicken. Cook until browned and nearly cooked through.
Add the onion, bell pepper, and corn and cook for 4 to 5 minutes until the vegetables soften and everything looks glossy.
Stir in the cumin, paprika, garlic powder, and salt so the spices bloom in the hot pan.
Add the cooked rice and toss everything together so the grains pick up all the savory seasoning.
Lower the heat and fold in the cottage cheese until it melts into a creamy coating around the chicken and rice.
Sprinkle the cheddar over the top and cover for 1 to 2 minutes until melted.
Finish with cilantro and serve hot. It comes out creamy, colorful, and packed with warm southwest comfort in every spoonful.
Nutrition: 315 kcal | 29 g protein | 23 g carbs | 13 g fat
