Description
Savory Mexican chicken and rice blends zesty spices with tender, juicy meat and perfectly steamed grains. Comfort meets flavor in this hearty dish that delivers a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (15 ounces/425 grams) can black beans, drained and rinsed
Spices and Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Base and Vegetables:
- 1 cup long-grain white rice (or jasmine rice)
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 (14.5 ounces/411 grams) can diced tomatoes (with juice)
Cooking Liquids:
- 1 tablespoon olive oil (for chicken)
- 1 tablespoon olive oil (for rice)
- 1 ¾ cups chicken broth
Optional Serving Ingredients:
- ½ cup shredded cheese (cheddar or Mexican blend)
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
- Sliced jalapenos
Instructions
- Transform chicken pieces into a flavor-packed ensemble by massaging them with a vibrant blend of chili powder, cumin, garlic and onion powders, seasoned with salt and black pepper.
- Ignite a large skillet with olive oil over medium-high heat and sear the seasoned chicken until golden and thoroughly cooked, approximately 5-6 minutes. Transfer the chicken to a waiting plate.
- Utilize the same skillet, introducing another splash of olive oil to sauté diced onions and bell peppers until they become translucent and tender. Quickly introduce minced garlic, allowing its aromatic essence to permeate the vegetables.
- Incorporate rice and sprinkle in smoked paprika, cumin, oregano, and salt. Gently toast the grains, stirring continuously to enhance their nutty undertones.
- Cascade diced tomatoes with their natural juices and chicken broth into the skillet. Stir thoroughly, bringing the mixture to a gentle simmer. Reduce heat, cover, and allow the rice to absorb the liquid for approximately 15 minutes.
- Reunite the cooked chicken with the rice, introducing frozen corn and black beans. Cover and heat everything together, ensuring each ingredient reaches a harmonious temperature.
- Delicately fluff the rice with a fork, crown with shredded cheese, scatter fresh cilantro, and finish with a zesty lime squeeze for a burst of brightness.
Notes
- Spice Intensity Adjustment: Customize the heat level by increasing or decreasing chili powder for personal preference.
- Protein Flexibility: Swap chicken with ground turkey, beef, or tofu for diverse dietary needs.
- Rice Texture Tip: Rinse rice beforehand to remove excess starch and achieve fluffy, separated grains.
- Meal Prep Hack: Prepare a double batch and store in airtight containers for quick weeknight meals that stay fresh for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg