Description
A delicious one-pan chicken and rice dish that is flavorful and easy to make.
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 (I use fire-roasted)
- ½ cup white rice (I use jasmine rice)
- 1 cup chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup shredded Mexican cheese (or 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 saute 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 make sure 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. Give it a good stir and bring everything to a boil.
- Reduce to low heat, cover, and simmer for 15-20 minutes until the rice is cooked, stirring occasionally. There may be some extra liquid at this point and that’s ok.
- Remove the lid and add the black beans and corn. Stir until well combined and cook another 2-3 minutes.
- Turn off the heat. Add the cheese, cilantro, and squeeze of lime. Give everything one last good stir and let the cheese melt.
- Hint: if you have an extra couple minutes, make a simple cilantro lime sauce to add on top 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 dash black pepper.
Notes
- This dish is great for meal prep and can easily be stored in the refrigerator.
- Feel free to add other vegetables like zucchini or carrots for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg