Mexican Chili Chicken Rice
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!
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Recipe Information
Ingredients
- 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
Dice the chicken breasts into bite-sized chunks and season with a pinch of salt and pepper.
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.
Finely dice the onion, mince the garlic, and chop the red and green bell peppers into small pieces.
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.
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.
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.
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.
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.
Once cooked, fluff the rice with a fork and mix in freshly chopped cilantro. Squeeze the juice of one lime over the dish.
Serve hot, topped with shredded cheddar cheese. Optionally, garnish with additional cilantro and lime wedges for extra flavor.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 5982 mg | 260% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 24.2 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1182 mg | 91% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2616 mg | 56% | |
*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.
