Cheesy Spanish Rice with Chicken and Black Beans
Transform your weeknight dinner routine with this hearty and flavorful Cheesy Spanish Rice with Chicken and Black Beans! This one-skillet recipe combines tender, bite-sized chicken pieces, perfectly spiced long-grain white rice, and protein-packed black beans simmered in a zesty blend of diced tomatoes and chicken broth. Topped with a generous layer of melted cheddar cheese and a fresh garnish of cilantro and lime, this dish is a delightful fusion of creamy, cheesy goodness and bold Tex-Mex-inspired flavors. Quick to prepare in just under an hour, this easy dinner idea is perfect for busy families craving comfort food with flair. Whether served as a standalone meal or paired with a side of tortilla chips and salsa, it’s guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 pieces garlic cloves
- 1 cup long-grain white rice
- 15 ounces canned black beans
- 14.5 ounces diced tomatoes
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1.5 cups shredded cheddar cheese
- 0.25 cup fresh cilantro
- 1 piece lime
Instructions
Slice the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
Dice the yellow onion and mince the garlic cloves. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another 1 minute until fragrant.
Add the uncooked long-grain white rice to the skillet and sauté for 2 minutes to lightly toast the rice.
Drain and rinse the canned black beans. Add the black beans, diced tomatoes (with their juice), chicken broth, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine.
Return the cooked chicken to the skillet and bring the mixture to a simmer. Cover the skillet with a lid, reduce the heat to low, and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Once cooked, sprinkle the shredded cheddar cheese evenly over the top of the dish. Cover the skillet again and let it sit for 2-3 minutes, or until the cheese is melted.
Chop the fresh cilantro and cut the lime into wedges. Garnish the dish with cilantro and a squeeze of lime juice before serving.
Serve the Cheesy Spanish Rice with Chicken and Black Beans warm and enjoy!
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 7360 mg | 320% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 19.2 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1741 mg | 134% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4247 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
