Mexican Chili Chicken Rice

Nutriscore Rating: 74/100

Spice up your dinner table with this vibrant and satisfying Mexican Chili Chicken Rice, a one-pan wonder perfect for busy weeknights or casual entertaining. Bursting with bold flavors, this hearty dish combines tender, seasoned chicken breast with fluffy long-grain rice, black beans, and a medley of colorful bell peppers. Infused with a smoky blend of chili powder, cumin, and paprika, it’s simmered in a savory mixture of chicken broth and diced tomatoes to deliver rich, comforting flavors in every bite. Finished with fresh cilantro, a squeeze of zesty lime, and a generous sprinkle of melted cheddar cheese, this crowd-pleaser is both easy to prepare and irresistibly delicious. Whether you're craving a taste of Tex-Mex or looking for a wholesome one-pot meal, this Mexican Chili Chicken Rice will quickly become a family favorite!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 2 pieces chicken breast
• 2 tablespoons olive oil
• 1 medium yellow onion
• 4 pieces garlic cloves
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup canned diced tomatoes
• 1 cup black beans
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh cilantro
• 1 piece lime
• 1 cup shredded cheddar cheese

📝 Instructions

10 steps

1. Dice the chicken breasts into bite-sized chunks and season with a pinch of salt and pepper.

2. Heat 1 tablespoon of olive oil in a large skillet or deep pan over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5-6 minutes. Remove the chicken from the pan and set aside.

3. Finely dice the onion, mince the garlic, and chop the red and green bell peppers into small pieces.

4. In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the onion until translucent, about 3 minutes. Add the garlic and bell peppers and cook for an additional 3 minutes.

5. Add the uncooked rice to the pan and stir well to coat the grains in the oil, allowing them to toast lightly for 1-2 minutes.

6. Return the cooked chicken to the pan. Add the chicken broth, diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together.

7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 18-20 minutes, or until the rice is fully cooked and most of the liquid has been absorbed.

8. While the rice cooks, rinse and drain the black beans. Add the beans to the pan in the last 5 minutes of cooking to heat through.

9. Once cooked, fluff the rice with a fork and mix in freshly chopped cilantro. Squeeze the juice of one lime over the dish.

10. Serve hot, topped with shredded cheddar cheese. Optionally, garnish with additional cilantro and lime wedges for extra flavor.

Nutrition Facts

1 serving (510.9g)

Calories		499
% Daily Value*
Total Fat		22.0 g	28%
	Saturated Fat	8.7 g	43%
	Polyunsaturated Fat	0.5 g
Cholesterol		105 mg	35%
Sodium		1257 mg	55%
Total Carbohydrate		34.7 g	13%
	Dietary Fiber	7.2 g	26%
	Total Sugars	6.1 g
Protein		41.4 g	83%
Vitamin D		0.2 mcg	1%
Calcium		300 mg	23%
Iron		3.1 mg	17%
Potassium		677 mg	14%

*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.

Source of Calories

Fat: 782 cal (39.1%%)

Protein: 662 cal (33.1%%)

Carbs: 555 cal (27.8%%)