Fall means crisp evenings, cozy sweaters, and food that warms you from the inside out. Around here at Kitchen Switchen®, we’re all about recipes that keep your family happy, your bellies full, and your dish pile nonexistent. That’s right—our One Pot Series continues, because who has time to juggle a million pans on a busy weeknight?

This week, we’re bringing you two comfort-food all-stars:
Green Chile Chicken Verde Over Rice – a zesty, Southwest-inspired dinner with just the right kick.
One Pot Spaghetti – the kind that makes you go, “Wait, I don’t have to boil the pasta separately?” Nope. Toss it all in one pot and boom, dinner is done.

Both recipes are fall weeknight heroes—fast, hearty, and guaranteed to bring everyone to the table (with maybe a little extra bread-snatching).

Recipe 1: One Pot Green Chile Chicken Verde Over Rice

Serves: 4–6 | Total Time: ~30 minutes

Ingredients

• 2 Tbsp olive oil

• 1 medium yellow onion, diced

• 4 garlic cloves, minced

• 2 cups cooked shredded chicken (rotisserie is perfect!)

• 1 can (28 oz) Las Palmas Green Chili Sauce (Mom's Favorite- thanks for using!)

• 1 can (15 oz) black beans, drained & rinsed

• 1 cup chicken stock (optional, for thinning)

• 3 cups cooked rice (white, brown, or Spanish style)

• Fresh cilantro, lime wedges, and shredded cheese (for topping)

Instructions

1. Heat olive oil in a large pot or deep skillet over medium heat.

2. Add onion and cook until translucent, about 5 minutes. Stir in garlic until fragrant.

3. Add shredded chicken, green chili sauce, and black beans. Stir well and simmer 10–12 minutes. If too thick, add a splash of chicken stock.

4. Spoon generously over bowls of rice.

5. Top with cilantro, lime juice, and cheese if you’re feeling extra cozy.

Pro Tip: This one’s even better the next day as burrito filling or over taco shells for an extra crunch—wrap it up with tortillas and you’ve got lunch handled.

Recipe 2: One Pot Spaghetti with Ground Beef

Serves: 4–6 | Total Time: ~30–35 minutes

Ingredients

• 1 lb ground beef

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 jar (24 oz) of your favorite spaghetti sauce

• 3 cups chicken stock (or beef stock)

• 12 oz spaghetti noodles, uncooked

• 1 tsp Italian seasoning

• Salt & pepper to taste

• Fresh parsley + Parmesan for topping

Instructions

1. In a large pot, brown the ground beef over medium heat, breaking it apart. Drain excess fat if needed.

2. Add onion and garlic. Cook until softened, about 4–5 minutes.

3. Pour in spaghetti sauce, chicken stock, and Italian seasoning. Stir.

4. Add dry spaghetti directly to the pot—yes, straight in! Make sure it’s submerged in liquid.

5. Cover and simmer, stirring occasionally, until pasta is al dente and liquid is mostly absorbed (about 15 minutes). Add more stock if needed.

6. Season with salt and pepper. Sprinkle parsley and Parmesan over the top.

Serve With: A side veggie (green beans, salad, or roasted broccoli) and, of course, a big basket of bread. Because spaghetti without bread? Not happening in our house.

Why we love on Pot!? Less mess = less cleanup (a mom win!)

• Flavor-packed because everything cooks together in the same pot

• Flexible—swap proteins, toss in extra veggies, and make it your own

Kitchen Switchen® is all about keeping dinner real, sustainable, and joyful. These meals are proof that fall comfort food doesn’t have to be complicated.

So grab your pot, stir up some warmth, and let’s keep this cozy series rolling. 🍁