Description
A delicious and easy Mexican Chicken and Rice dish that is flavorful and perfect for family dinners or meal prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, avocado, cilantro, lime wedges
Instructions
- Pat the chicken cubes dry and season them with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and brown the chicken for 5-7 minutes.
- Remove the chicken and sauté the onion for 5 minutes, add garlic, bell peppers, and jalapeño, cooking for an additional 5-7 minutes.
- Stir in black beans, corn, diced tomatoes, and diced tomatoes with green chilies.
- Mix in rice, chicken broth, taco seasoning, chili powder, cumin, and smoked paprika.
- Return the chicken to the skillet and bring to a gentle boil, then cover and simmer for 20-25 minutes.
- Let rest covered for 5-10 minutes before serving.
- Fluff the rice and serve hot with desired toppings.
Notes
This dish can be made ahead of time, and leftovers freeze well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg