Chicken Rice Chili

Hearty, flavorful, and perfect for spice lovers, Chicken Rice Chili is a one-pot wonder that combines tender chunks of chicken, fluffy long-grain white rice, and a medley of bold Southwestern flavors. Simmered with robust spices like chili powder, cumin, and paprika, this dish gets its satisfying texture from black beans and a pop of freshness from sautéed red bell peppers and onions. Finished with melted shredded cheddar cheese and optional cilantro for a vibrant garnish, this recipe is both comfort food and a crowd-pleaser. Ready in under an hour, it’s perfect for busy weeknights, offering a wholesome and protein-packed meal your family will love. Keywords: chicken rice chili, one-pot dinner, spicy chicken recipes, easy weeknight meals, Southwestern-inspired dishes.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb boneless skinless chicken breast
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 14 oz can diced tomatoes (with juices)
• 1 15 oz can black beans (drained and rinsed)
• 1 red bell pepper
• 1 yellow onion
• 3 garlic cloves
• 2 tablespoons olive oil
• 1.5 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro (optional)

Directions

Step 1

Cut the chicken breast into bite-sized pieces. Dice the red bell pepper and yellow onion. Mince the garlic cloves.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-6 minutes. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion, red bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.

Step 4

Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 5

Add the chicken back into the pot along with the diced tomatoes (with juices), black beans, chicken broth, and rice. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Step 7

Turn off the heat and let the pot sit, covered, for 5 minutes. This allows the rice to finish cooking and absorb any remaining liquid.

Step 8

Fluff the rice with a fork and sprinkle the shredded cheddar cheese on top. Cover the pot again for 2-3 minutes, or until the cheese has melted.

Step 9

Garnish with chopped fresh cilantro if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2351.9g)

Amount per serving	% Daily Value*
Calories	2240.2

Total Fat 83.1g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 465.3mg	0%
Sodium 5371.1mg	0%
Total Carbohydrate 174.0g	0%
Dietary Fiber 37.5g	0%
Total Sugars 24.1g
Protein 197.7g	0%

Vitamin D 0IU	0%
Calcium 1210.7mg	0%
Iron 19.7mg	0%
Potassium 3825.0mg	0%

*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.

Source of Calories

Fat: 33.5%

Protein: 35.4%

Carbs: 31.1%