Description
This flavorful chicken and rice dish is easy to make and packed with vegetables and beans, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 Tbsp extra-virgin olive oil (or avocado oil)
- 1 red bell pepper
- 1 green bell pepper
- 1 small yellow onion (or ½ medium)
- 3 garlic cloves
- 1 (14 oz) can diced tomatoes (fire-roasted)
- ½ cup white rice (jasmine rice)
- 1 cup chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup shredded Mexican cheese (Monterey jack or cheddar cheese)
- ¼ cup fresh cilantro, chopped
- squeeze fresh lime
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried oregano
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
Instructions
- Cut the chicken into bite-sized pieces and chop the onion and bell peppers. Mince the garlic.
- Heat a large skillet on medium-high heat. Add the olive oil and heat until it shimmers.
- Add onion and red & green bell peppers and sauté until soft, about 3-4 minutes.
- Add garlic until fragrant, about 30 seconds and then add the chicken bites and seasonings to the onion mixture. Stir to ensure the chicken is coated in the seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
- Add the can of diced tomatoes (no need to drain), uncooked rice, and broth. Stir and bring everything to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked, stirring occasionally.
- Remove the lid and add the black beans and corn. Stir until well combined and cook for another 2-3 minutes.
- Turn off the heat. Add the cheese, cilantro, and squeeze of lime. Stir and let the cheese melt.
- Hint: If you have extra minutes, make a cilantro lime sauce by blending 1 cup Greek yogurt, 1 cup fresh cilantro, 2 Tbsp lime juice, 1 clove garlic, ½ Tbsp honey, ½ tsp kosher salt, and a dash of black pepper.
Notes
- For a lighter version, use olive oil and reduce cheese amount.
- This dish can be served with avocado slices for added creaminess.
- If using leftover chicken, add it after the rice is cooked to warm it through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg