One-Pot Southwestern Chicken and Rice (America's Test Kitchen)

• 4 (10 ounce) chicken breasts, bone-in, skin-on
• salt and pepper
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 14 teaspoon red pepper flakes
• 4 garlic cloves, minced
• 1 12 cups long-grain white rice
• 3 12 cups low sodium chicken broth
• 12 cup dry white wine
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 (10 ounce) package frozen corn, thawed and patted dry
• 4 ounces shredded cheddar cheese
• 2 tablespoons minced fresh cilantro
• salsa, for serving

1. Pat the chicken dry with paper towels and season with salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat until just smoking.
3. Add the chicken skin-side down and cook until golden, about 5 minutes.
4. Transfer the chicken to a plate, leaving the fat in the pot.
5. Add the onion, pepper flakes, and 1/2 teaspoon salt to the fat in the pot and place over medium heat.
6. Cook, scraping up any browned bits on the pan bottom, until the onion is softened, about 5 minutes.
7. Stir in the garlic and cook until fragrant, about 15 seconds.
8. Stir in the rice and cook until the edges turn translucent, about 3 minutes.
9. Stir in the broth and wine and bring to a simmer.
10. Return the chicken to the pot, skin-side up.
11. Cover, reduce heat to low, and cook until the thickest part of the breast registers 160 degrees on an instant-read thermometer, about 25 minutes.
12. Transfer the chicken to a serving platter.
13. Stir the black beans, corn, cheddar, and cilantro into the rice.
14. Let the cheddar melt for 1 minute.
15. Season the rice mixture with salt and pepper to taste.
16. Serve with the salsa.

chicken breasts, salt, vegetable oil, onion, red pepper, garlic, longgrain white rice, chicken broth, white wine, black beans, frozen corn, cheddar cheese, fresh cilantro, salsa

Taken from www.food.com/recipe/one-pot-southwestern-chicken-and-rice-americas-test-kitchen-512552 (may not work)