Fiesta Chicken and Rice

5 from 1 vote

Fiesta Chicken and Rice

A quick and easy meal made in one skillet using chicken, rice, bell peppers, and delicious spices.

Prep Time15

Active Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: one bowl, one pot, quick and easy

Yield:

Calories: 257kcal

Author: Sweet Ordeal

Materials

2 tsp. garlic powder
2 tsp. onion powder
2 tsp. cumin
1 tsp. paprika
1 tsp. dried dill weed
1 tsp. kosher salt
1 tsp. black pepper
2 tsp. olive oil
1 lb. boneless skinless chicken breast, cut to bite-sized pieces
1 1/2 cups onion (1 small, or 1/2 large)
1 red bell pepper, cored and sliced
1 green bell pepper, cored and sliced
15 oz. can black beans, drained and rinsed
15 oz. can fire roasted diced tomatoes (do not drain)
1 1/2 cups instant brown rice, see NOTES
1 1/4 cups chicken broth
Optional toppings: freshly grated cheddar cheese, sliced avocado, sour cream (or plain Greek yogurt)

Instructions

Mix the spices in small bowl (garlic powder thru black pepper). Heat olive oil in skillet on medium-high heat. Add the chicken and onion, then 1/2 of the mixed spices. Stir often as the chicken browns, about 3 minutes.
Add the bell peppers, black beans, diced tomatoes, rice, chicken broth, and the rest of the mixed spices. Bring to a boil, then reduce heat to low. Cover and allow to simmer for 5 minutes, or until the chicken is cooked through and the rice is mostly tender.
Remove from heat and leave covered for 5 minutes allowing the liquid to be absorbed.
Serve as is, or with optional toppings: avocado slices, sour cream, freshly grated cheddar cheese, chopped cilantro. Enjoy!

Notes

I've only made this recipe using instant brown rice. Using regular rice will alter your cook time. If using regular rice, I recommend making it separately and adding during the last 5 minutes to marinate in the flavors.

If re-heating, add a small amount of water or chicken broth first, as it can dry out in the fridge.

Nutrition