Tex Mex Chicken Rice Ww
Discover the vibrant flavors of Tex Mex Chicken Rice, a hearty and wholesome one-skillet meal perfect for busy weeknights! Packed with lean chicken breast, colorful bell peppers, protein-rich black beans, and fluffy brown rice, this dish is seasoned with a bold blend of cumin, chili powder, and smoked paprika for a smoky, spicy kick. Fire-roasted diced tomatoes and a hint of chicken broth create a saucy base that ties everything together, while a melty layer of shredded cheddar cheese takes it to the next level. Quick to prepare in just 40 minutes and gluten-free, this Weight Watchers (WW)-friendly recipe serves as a nutritious, flavor-packed dinner that the whole family will love. Top it off with fresh cilantro and a squeeze of lime for a zesty finishing touch!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 bell peppers, diced (any color)
- 3 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 2 cups cooked brown rice
- 14.5 ounces fire-roasted diced tomatoes, with juices
- 0.5 cup low-sodium chicken broth
- 15 ounces low-sodium black beans, drained and rinsed
- 0.5 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 4 lime wedges (for serving)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the diced onion and bell peppers. Sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, chili powder, and smoked paprika to the vegetables. Stir for 1 minute until fragrant.
Stir in the cooked brown rice, fire-roasted diced tomatoes (with their juices), and chicken broth. Mix well to combine.
Add the cooked chicken back into the skillet along with the black beans. Stir everything together and let it simmer for 5 minutes to allow the flavors to meld.
Top the skillet with shredded cheddar cheese. Cover with a lid and cook for 2-3 minutes until the cheese has melted.
Garnish the dish with fresh cilantro and serve warm with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4901 mg | 213% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 28.3 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3939 mg | 84% | |
*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.
