Fiesta Chicken and Rice

Bursting with bold Tex-Mex flavors, Fiesta Chicken and Rice is a one-pan wonder perfect for busy weeknight dinners or casual gatherings. This hearty recipe features tender, golden-seared chicken breasts nestled into a vibrant medley of fluffy long-grain rice, sweet corn, black beans, and diced tomatoes with green chilies, all seasoned with a lively blend of chili powder, cumin, and paprika. Topped with melted cheddar cheese and fresh cilantro, it's a colorful and comforting dish that's as satisfying as it is easy to make. Ready in just 50 minutes, this dish pairs perfectly with a splash of lime for a zesty finish. Whether you're in the mood for a crowd-pleasing family meal or seeking a quick, flavorful dinner idea, Fiesta Chicken and Rice delivers in every bite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 cloves minced garlic
• 1 cup uncooked long-grain white rice
• 1 can (10 ounces) canned diced tomatoes with green chilies
• 2 cups chicken broth
• 1 can (15 ounces) canned black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped
• 1 lime lime wedges

Directions

Step 1

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion and bell peppers. Sauté for 4-5 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Add the rice to the skillet, tossing to coat it in the oil and vegetables.

Step 6

Pour in the canned diced tomatoes (with their juices) and chicken broth. Stir in the chili powder, cumin, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Step 7

Return the chicken breasts to the skillet, nestling them into the rice mixture. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

Step 8

After 20 minutes, uncover the skillet and check if the rice is tender. Stir in the black beans and corn, then sprinkle the shredded cheddar cheese on top.

Step 9

Cover again and cook for an additional 5 minutes, or until the cheese is melted and the chicken is cooked through (internal temperature should read 165°F).

Step 10

Remove the skillet from heat and allow it to rest for 5 minutes.

Step 11

Garnish with chopped fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(2458.3g)

Amount per serving	% Daily Value*
Calories	2778.9

Total Fat 83.6g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 416.9mg	0%
Sodium 6033.4mg	0%
Total Carbohydrate 314.0g	0%
Dietary Fiber 45.4g	0%
Total Sugars 34.0g
Protein 194.6g	0%

Vitamin D 3.5IU	0%
Calcium 1218.9mg	0%
Iron 19.5mg	0%
Potassium 4239.7mg	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: 27.0%

Protein: 27.9%

Carbs: 45.1%