Southwestern Style Beans and Rice with Chicken
Get ready to spice up your dinner routine with this Southwestern Style Beans and Rice with Chicken—a hearty, one-skillet meal that's bursting with bold flavors and vibrant ingredients. Tender, seared chicken breasts are nestled in a flavorful medley of black beans, juicy tomatoes with green chilies, and perfectly cooked rice, all seasoned with smoky chili powder, earthy cumin, and paprika. Sautéed onions and colorful bell peppers add a touch of sweetness and crunch, while fresh cilantro and a squeeze of lime brighten every bite. This easy recipe comes together in just 50 minutes and is perfect for busy weeknights or cozy family dinners. Packed with protein, fiber, and Tex-Mex flair, it's a complete meal that'll satisfy everyone at the table!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 small Onion, diced
- 2 medium Bell peppers, diced (red, green, or yellow)
- 3 cloves Garlic, minced
- 1 can (15 ounces) Canned black beans, drained and rinsed
- 1 can (10 ounces) Canned diced tomatoes with green chilies
- 2 cups Chicken broth
- 1 cup White or brown rice, uncooked
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 1 lime Fresh lime wedges (optional for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside (it will finish cooking later).
Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the diced onion and bell peppers for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rice to the skillet and stir to coat the grains in the vegetable mixture.
Stir in the canned black beans, canned diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, and 0.5 teaspoons salt.
Bring the mixture to a simmer and then nestle the chicken breasts back into the skillet, covering them with some of the liquid.
Reduce the heat to low, cover the skillet with a lid, and cook 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 heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and chop the chicken into bite-sized pieces if desired. Stir to combine all ingredients.
Garnish with chopped fresh cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 23.1 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 4076 mg | 87% | |
*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.
