Description
A delicious and hearty meal made with chicken, rice, and lots of flavor!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken breasts (about 3 medium), cut into 1-inch cubes
- 1 teaspoon salt, divided (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked, rinsed
- 1 can (10 oz) diced tomatoes with green chiles (like Ro-Tel), undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels (or canned, drained)
- 2 ¼ cups low-sodium chicken broth
- 1 tablespoon tomato paste (optional, for richer flavor and color)
- 1 tablespoon lime juice (about ½ lime), plus extra lime wedges for serving
- 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
- 2 tablespoons chopped fresh cilantro (plus extra for garnish)
- ½ cup sour cream, for serving (optional)
- 1 avocado, sliced or diced, for serving (optional)
Instructions
- Prep the ingredients: Cut the chicken into 1-inch cubes and pat dry with paper towels. Dice the onion and peppers, mince the garlic, rinse the rice under cold water until the water runs mostly clear, and drain well. Rinse and drain the black beans; measure out the corn, broth, and cheese so everything is ready to go.
- Season the chicken: In a medium bowl, add the chicken cubes. Season with ½ teaspoon of the salt, black pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and red pepper flakes if using. Toss until the chicken is evenly coated with the spices.
- Brown the chicken: In a large deep skillet or wide Dutch oven, heat the olive oil over medium-high heat. When the oil shimmers, add the seasoned chicken in a single layer (work in two batches if needed so it sears instead of steams). Cook for about 4–6 minutes, turning occasionally, until lightly browned on the outside. It does not need to be fully cooked through yet. Transfer the browned chicken to a plate and set aside, leaving any browned bits and oil in the pan for extra flavor.
- Sauté the vegetables: In the same pan over medium heat, add the diced onion and bell peppers. Cook, stirring often, for 4–5 minutes until softened and starting to turn golden at the edges. Add the minced garlic and cook for 30–60 seconds more, until fragrant but not browned.
- Toast the rice: Add the rinsed and drained rice to the pan with the vegetables. Stir to coat the rice in the remaining oil and vegetable mixture. Cook for 1–2 minutes, stirring frequently, to lightly toast the rice; this adds flavor and helps the grains stay separate.
- Build the Southwest base: Add the diced tomatoes with green chiles (with their juices), black beans, corn, and tomato paste (if using) to the pan. Stir to combine everything evenly. Pour in the chicken broth and add the remaining ½ teaspoon salt (adjust to your taste and depending on how salty your broth is). Stir well, scraping up any browned bits from the bottom of the pan.
- Add the chicken back in: Return the browned chicken and any accumulated juices on the plate to the pan. Stir gently to distribute the chicken evenly throughout the rice mixture, making sure the chicken is submerged in the liquid as much as possible.
- Simmer and cook the rice: Bring the mixture to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 18–22 minutes. Avoid lifting the lid frequently; check only once around the 15-minute mark to ensure nothing is sticking, giving a quick stir if needed. The dish is done when the rice is tender, most of the liquid is absorbed, and the chicken is cooked through (internal temperature 165°F / 74°C).
- Rest and add lime: Once the rice is cooked, remove the pan from the heat. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or a squeeze more lime if needed. Let the mixture sit, covered, for 5 minutes to steam and settle; this helps the rice finish cooking evenly and absorb flavor.
- Add the cheese: After resting, remove the lid and gently fluff the rice with a fork. Sprinkle the shredded cheese evenly over the top. Cover the pan again and let it sit off the heat for 3–5 minutes, until the cheese is fully melted and gooey. If you like slightly browned cheese, you can transfer the uncovered pan to a preheated broiler for 2–3 minutes, watching closely so it does not burn (only if your pan is oven-safe).
- Serve: Spoon the cheesy chicken and rice into bowls. Top with extra cilantro, a dollop of sour cream, and avocado slices or cubes, if desired. Serve with lime wedges on the side for squeezing over each serving.
Notes
- For added richness, use more olive oil when browning the chicken.
- Substitute any preferred vegetables for a customized twist.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 110mg