Chili Brown Rice with Chicken Black Beans and Olives
Bursting with bold Tex-Mex flavors, this Chili Brown Rice with Chicken, Black Beans, and Olives is a hearty one-pan dish perfect for busy weeknights or meal prep. Featuring tender, seasoned chicken breast, nutrient-packed brown rice, creamy black beans, and briny Kalamata olives, this recipe is elevated by aromatic spices like chili powder, cumin, and smoked paprika. Bright red bell peppers and onions add a pop of color and sweetness, while optional fresh cilantro and lime wedges provide a zesty finish. Ready in under an hour, this wholesome dish delivers a delicious balance of protein, fiber, and flavor, making it a satisfying dinner option for the whole family.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 pieces Chicken breasts, boneless and skinless
- 1 cup Black beans, cooked or canned (drained and rinsed if canned)
- 0.5 cup Kalamata olives, pitted and sliced
- 1 whole Red bell pepper, diced
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 teaspoons Chili powder
- 1 teaspoon Cumin, ground
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 2 cups Chicken broth (or water)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional for garnish)
- 2 whole Lime wedges (optional for serving)
Instructions
Rinse the brown rice under cold water. In a medium pot, combine the brown rice, 2 cups of chicken broth or water, and 1/2 teaspoon of salt. Bring to a boil, reduce heat to low, cover, and let simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the chicken in the skillet and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove and set aside to rest for a few minutes before slicing into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and red bell pepper, cooking for 4-5 minutes until softened. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the chili powder, cumin, and smoked paprika to the skillet, stirring to coat the vegetables in the spices. Cook for 1 minute to toast the spices slightly.
Stir in the black beans, sliced olives, and the cooked rice. Mix well to combine the flavors.
Add the sliced chicken back into the skillet and gently fold it into the rice mixture. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chili brown rice with chicken, black beans, and olives in bowls. Garnish with chopped cilantro if desired, and serve with lime wedges on the side for an extra tangy kick.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 628 mg | 13% | |
*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.
