Description
A delicious one-pan meal featuring chicken, rice, beans, and bell peppers, perfect for a hearty 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 (or Monterey jack or cheddar cheese)
- ¼ cup fresh cilantro, chopped
- 1 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, 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 to low heat, cover, and simmer for 15-20 minutes until the rice is cooked, stirring occasionally. Extra liquid may remain; this is okay.
- 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. Stir well and allow the cheese to melt.
- Hint: for extra flavor, make a simple 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
- This dish can be customized with your favorite vegetables or spices.
- For a bit of heat, add diced jalapeños or red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg