Fiesta Chicken and Rice
Bursting with bold Tex-Mex flavors, Fiesta Chicken and Rice is a one-pan wonder perfect for busy weeknight dinners or casual gatherings. This hearty recipe features tender, golden-seared chicken breasts nestled into a vibrant medley of fluffy long-grain rice, sweet corn, black beans, and diced tomatoes with green chilies, all seasoned with a lively blend of chili powder, cumin, and paprika. Topped with melted cheddar cheese and fresh cilantro, it's a colorful and comforting dish that's as satisfying as it is easy to make. Ready in just 50 minutes, this dish pairs perfectly with a splash of lime for a zesty finish. Whether you're in the mood for a crowd-pleasing family meal or seeking a quick, flavorful dinner idea, Fiesta Chicken and Rice delivers in every bite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves minced garlic
- 1 cup uncooked long-grain white rice
- 1 can (10 ounces) canned diced tomatoes with green chilies
- 2 cups chicken broth
- 1 can (15 ounces) canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 1 lime lime wedges
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion and bell peppers. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet, tossing to coat it in the oil and vegetables.
Pour in the canned diced tomatoes (with their juices) and chicken broth. Stir in the chili powder, cumin, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Return the chicken breasts to the skillet, nestling them into the rice mixture. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
After 20 minutes, uncover the skillet and check if the rice is tender. Stir in the black beans and corn, then sprinkle the shredded cheddar cheese on top.
Cover again and cook for an additional 5 minutes, or until the cheese is melted and the chicken is cooked through (internal temperature should read 165°F).
Remove the skillet from heat and allow it to rest for 5 minutes.
Garnish with chopped fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 6033 mg | 262% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 34.0 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1219 mg | 94% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4240 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.
