Santa Fe Chicken and Rice Quick
Loaded with bold Southwestern flavors, this one-skillet Santa Fe Chicken and Rice Quick recipe is a time-saving dinner you’ll want on repeat. Juicy, seasoned chicken breasts are nestled in a vibrant blend of fluffy rice, colorful bell peppers, black beans, and diced tomatoes with green chilies, all infused with smoky cumin and chili powder for an irresistible kick. Topped with melted cheddar and a sprinkle of fresh cilantro, this dish is not only visually stunning but also packed with wholesome, satisfying ingredients. Perfect for busy weeknights, it comes together in just 45 minutes and is served with zesty lime wedges for a fresh, tangy finish. It's a complete meal in one pan—easy to make, easier to love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup canned black beans, drained and rinsed
- 1 can canned diced tomatoes with green chilies (e.g., Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil in a large, deep skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside. (The chicken does not need to be fully cooked at this stage.)
In the same skillet, add the diced onion, red bell pepper, green bell pepper, and minced garlic. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the uncooked rice, chicken broth, black beans, diced tomatoes with green chilies, ground cumin, and chili powder. Mix well to combine.
Nestle the seared chicken breasts back into the skillet with the rice mixture.
Cover the skillet with a lid, reduce the heat to low, and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the top. Cover and let sit for 3-5 minutes to allow the cheese to melt.
Garnish with fresh chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 5.6 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1069 mg | 23% | |
*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.
