Mexican Chicken with Mixed Up Rice and Beans
Elevate your weeknight dinner game with this irresistible Mexican Chicken with Mixed Up Rice and Beans—a vibrant, one-skillet masterpiece bursting with bold flavors and hearty ingredients. Tender, perfectly seasoned chicken breasts are nestled into a medley of fluffy, spice-infused rice, black beans, and diced tomatoes with green chiles, making every bite a fiesta. Fragrant sautéed onions, red bell peppers, and garlic add depth, while fresh cilantro and zesty lime wedges bring a refreshing finish. Whether topped with melty cheddar or enjoyed as-is, this dish is as satisfying as it is simple, taking just 50 minutes from start to finish. Serve up this comforting, crowd-pleasing Mexican-inspired recipe for a wholesome, flavor-packed meal everyone will love! Keywords: Mexican chicken recipe, rice and beans skillet, one-pot dinner, weeknight meal, quick and easy Mexican dish.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 1 can (15 ounces) Canned black beans, drained and rinsed
- 1 can (10 ounces) Canned diced tomatoes with green chiles
- 2 tablespoons Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
- 1 cup Shredded cheddar or Mexican blend cheese (optional)
Instructions
Season the chicken breasts on both sides with garlic powder, cumin, chili powder, paprika, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove from the skillet and set aside. The chicken will finish cooking later.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and red bell pepper and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for another 1 minute, stirring, until fragrant.
Stir in the rice and toast it for 1-2 minutes to enhance its flavor.
Pour in the chicken broth, diced tomatoes with green chiles, and black beans. Stir everything together, ensuring the rice is evenly distributed.
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 20-25 minutes, or until the rice is tender and the chicken is fully cooked to an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from heat and let it rest, covered, for 5 minutes.
Garnish with fresh cilantro and serve with lime wedges on the side. Sprinkle with shredded cheese if desired.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 5.9 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1147 mg | 24% | |
*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.
