Description
A delicious and easy one-pan meal featuring chicken, rice, and taco flavors, perfect for a weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
- Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for another minute to toast the spices.
- Add the rice to the skillet and stir to coat it in the spices. Pour in the chicken broth, black beans, corn, and salsa. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Once the rice is cooked, return the chicken to the skillet and stir to combine. Sprinkle the shredded cheddar cheese on top, cover, and let it sit for 2-3 minutes until the cheese is melted.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the skillet.
- Substitute quinoa for rice for a healthier grain option, adjusting the cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg