Barbecue Chicken and Rice
Made all in one pot, this tangy cheesy Barbecue Chicken and Rice is loaded with chunks of juicy chicken, fluffy rice, corn, and black beans.
Servings: 6
Calories: 716kcal
Equipment
- 5 qt. Dutch oven or larger
Ingredients
- 1 ½ lbs chicken breast cubed
- 1 onion; small diced
- 2 bell peppers diced
- 2 cups frozen corn
- 2 cups instant rice
- 18 oz barbecue sauce
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon granulated garlic
- 14.5 oz low sodium chicken broth
- 15 oz black beans drained
- 8 oz colby jack cheese shredded; divided
Instructions
Oven
- Preheat oven to 350ºF.
- Add the chicken, onions, bell peppers, corn, instant rice, bbq sauce, soy sauce, Worcestershire sauce, salt, pepper, garlic, and broth to the dutch oven.
- Cover and cook for 45 minutes.
- Remove from the oven, fold in the black beans and half of the cheese.
- Add the remaining cheese to the top, replace the lid and back for an additional 15 minutes.
- Once done, serve immediately with your favorite toppings.
Camp Oven
- Heat coals in a charcoal chimney.
- Once hot, place 12 coals on bottom (camp table, fire pit, etc).
- Nestle camp oven on top of the coals. (Make recipe as written in above 'oven' section.)
- Cover with the camp oven lid, place heated coals over the entire lid.
- Use lid lifter when adding beans and cheese, and then again when the recipe is ready to be served,
Notes
Optional Toppings:
More cheese, diced avocado, diced tomatoes, jalapenos (fresh or pickled), chopped cilantro, crumbled bacon, diced green onions, sour cream, diced red onions, barbecue sauce, and ranch dressing.
Nutrition
Calories: 716kcal | Carbohydrates: 95g | Protein: 46g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 1664mg | Potassium: 1293mg | Fiber: 10g | Sugar: 31g | Vitamin A: 1852IU | Vitamin C: 58mg | Calcium: 335mg | Iron: 6mg
