Santa Fe Chicken Rice
Santa Fe Chicken Rice is a vibrant, one-skillet recipe that combines tender, spice-rubbed chicken, fluffy toasted rice, and bold Southwestern flavors. This quick and hearty dish features black beans, sweet corn, and diced tomatoes with green chilies, all simmered in a savory chicken broth and topped with ooey-gooey melted cheddar cheese. The recipe finishes with a touch of fresh cilantro and a zingy squeeze of lime, making it a crowd-pleasing dinner that's as flavorful as it is easy to prepare. Perfect for busy weeknights, this 30-minute meal requires minimal cleanup while delivering a satisfying mix of textures and tastes. Pair it with tortilla chips or a simple salad for a complete Tex-Mex-inspired feast! Keywords: Santa Fe Chicken Rice, one-skillet meals, Southwestern recipes, chicken and rice dinner, quick weeknight dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoons paprika
- 1 teaspoon garlic powder
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (15 ounces), drained and rinsed black beans
- 1 cup frozen corn kernels
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 1 piece, cut into wedges lime
Instructions
Cut each chicken breast into bite-sized cubes. Season the chicken pieces with salt, pepper, chili powder, cumin, paprika, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet or deep sauté pan over medium-high heat. Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Stir in the uncooked rice and cook for 2-3 minutes, stirring frequently, until the rice smells toasty and begins to turn lightly golden.
Pour in the chicken broth and stir in the can of diced tomatoes with green chilies (with the liquid). Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Let the rice cook for 15 minutes. After 15 minutes, remove the lid and stir in the black beans, corn, and the cooked chicken pieces. Replace the lid and continue to cook for another 5-7 minutes, or until the rice is tender and the chicken is fully cooked through.
Once cooked, sprinkle the shredded cheddar cheese evenly over the top of the mixture. Cover the skillet again for 2-3 minutes to allow the cheese to melt.
Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the top. Enjoy!
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 6370 mg | 277% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 24.9 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1203 mg | 93% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2524 mg | 54% | |
*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.
