One-Pot Southwest Chicken and Rice with Roasted Corn

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty one-pot meal combining tender chicken, smoky roasted corn, and seasoned rice for a wholesome, globally-inspired dinner. This American-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, long grain white rice, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 1 1/2 cups long grain white rice
• 1 cup frozen corn kernels
• 3 cups chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Spread 1 cup frozen corn kernels on a baking sheet and roast for 15 minutes until lightly browned and smoky, stirring halfway.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Add 1 lb cut chicken thighs and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika. Sear chicken for 4 minutes until browned, then remove and set aside.
3. Step 3: In the same pot, add 1 finely chopped onion and 3 minced garlic cloves; sauté for 3 minutes until translucent and fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice and toast for 2 minutes until slightly translucent.
5. Step 5: Return chicken to the pot, pour in 3 cups chicken broth, and stir to combine. Bring to a simmer.
6. Step 6: Cover the pot with a lid and transfer to the oven. Bake for 20 minutes, then remove and gently fold in the roasted corn.
7. Step 7: Let rest covered for 5 minutes, then garnish with 1/4 cup chopped fresh cilantro before serving.