Description
A delicious and easy one-pan meal combining chicken, rice, and Mexican flavors for a satisfying dinner.
Ingredients
Scale
- 3 tablespoons olive oil (divided)
- 1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ large yellow onion (diced)
- 1 red bell pepper (diced)
- 1 cup long-grain white rice
- 20 ounces diced tomatoes with green chiles (2 (10-ounce) cans)
- 2 cups low-sodium chicken broth
- 15 ounces canned black beans (1 can, drained and rinsed)
- 1 cup frozen corn
- 1 tablespoon taco seasoning
- 1½ cups shredded Mexican cheese blend
- Sliced green onions
- Chopped fresh cilantro
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken to the skillet in an even layer. Sprinkle with salt and pepper. Cook for about 5-7 minutes until fully cooked and lightly browned, then remove and set aside.
- Add the remaining tablespoon of olive oil. Then, add the diced onion and bell pepper. Cook until softened, about 5 minutes.
- Stir in the rice and cook for 1 minute.
- Add the diced tomatoes (with juices), chicken broth, black beans, corn, taco seasoning, and cooked chicken. Stir well.
- Bring to a simmer, cover, and let cook for about 15 minutes, stirring occasionally.
- Sprinkle cheese over the top, cover, and cook for an additional 5-7 minutes until the cheese melts.
- Top with sliced green onions and cilantro if desired and serve warm.
Notes
This one-pan meal is great for meal prep and leftovers last up to 3-4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg