Chicken Rice Chili
Hearty, flavorful, and perfect for spice lovers, Chicken Rice Chili is a one-pot wonder that combines tender chunks of chicken, fluffy long-grain white rice, and a medley of bold Southwestern flavors. Simmered with robust spices like chili powder, cumin, and paprika, this dish gets its satisfying texture from black beans and a pop of freshness from sautéed red bell peppers and onions. Finished with melted shredded cheddar cheese and optional cilantro for a vibrant garnish, this recipe is both comfort food and a crowd-pleaser. Ready in under an hour, it’s perfect for busy weeknights, offering a wholesome and protein-packed meal your family will love. Keywords: chicken rice chili, one-pot dinner, spicy chicken recipes, easy weeknight meals, Southwestern-inspired dishes.
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Recipe Information
Ingredients
- 1 lb boneless skinless chicken breast
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 14 oz can diced tomatoes (with juices)
- 1 15 oz can black beans (drained and rinsed)
- 1 red bell pepper
- 1 yellow onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Cut the chicken breast into bite-sized pieces. Dice the red bell pepper and yellow onion. Mince the garlic cloves.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-6 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion, red bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the chicken back into the pot along with the diced tomatoes (with juices), black beans, chicken broth, and rice. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
Turn off the heat and let the pot sit, covered, for 5 minutes. This allows the rice to finish cooking and absorb any remaining liquid.
Fluff the rice with a fork and sprinkle the shredded cheddar cheese on top. Cover the pot again for 2-3 minutes, or until the cheese has melted.
Garnish with chopped fresh cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 5371 mg | 234% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 24.1 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1211 mg | 93% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3825 mg | 81% | |
*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.
