Mexican Chicken with Mixed Up Rice and Beans

Elevate your weeknight dinner game with this irresistible Mexican Chicken with Mixed Up Rice and Beans—a vibrant, one-skillet masterpiece bursting with bold flavors and hearty ingredients. Tender, perfectly seasoned chicken breasts are nestled into a medley of fluffy, spice-infused rice, black beans, and diced tomatoes with green chiles, making every bite a fiesta. Fragrant sautéed onions, red bell peppers, and garlic add depth, while fresh cilantro and zesty lime wedges bring a refreshing finish. Whether topped with melty cheddar or enjoyed as-is, this dish is as satisfying as it is simple, taking just 50 minutes from start to finish. Serve up this comforting, crowd-pleasing Mexican-inspired recipe for a wholesome, flavor-packed meal everyone will love! Keywords: Mexican chicken recipe, rice and beans skillet, one-pot dinner, weeknight meal, quick and easy Mexican dish.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, diced
• 3 cloves Garlic, minced
• 1 cup Long-grain white rice
• 2 cups Chicken broth
• 1 can (15 ounces) Canned black beans, drained and rinsed
• 1 can (10 ounces) Canned diced tomatoes with green chiles
• 2 tablespoons Fresh cilantro, chopped
• 1 whole Lime, cut into wedges
• 1 cup Shredded cheddar or Mexican blend cheese (optional)

Directions

Step 1

Season the chicken breasts on both sides with garlic powder, cumin, chili powder, paprika, salt, and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove from the skillet and set aside. The chicken will finish cooking later.

Step 3

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and red bell pepper and sauté for 4-5 minutes until softened.

Step 4

Add the minced garlic and cook for another 1 minute, stirring, until fragrant.

Step 5

Stir in the rice and toast it for 1-2 minutes to enhance its flavor.

Step 6

Pour in the chicken broth, diced tomatoes with green chiles, and black beans. Stir everything together, ensuring the rice is evenly distributed.

Step 7

Return the chicken breasts to the skillet, nestling them into the rice mixture.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked to an internal temperature of 165°F (74°C).

Step 9

Once cooked, remove the skillet from heat and let it rest, covered, for 5 minutes.

Step 10

Garnish with fresh cilantro and serve with lime wedges on the side. Sprinkle with shredded cheese if desired.

Nutrition Facts

Serving size	(2548.5g)

Amount per serving	% Daily Value*
Calories	2717.5

Total Fat 93.1g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 711.6mg	0%
Sodium 6442.3mg	0%
Total Carbohydrate 175.3g	0%
Dietary Fiber 36.8g	0%
Total Sugars 20.2g
Protein 287.8g	0%

Vitamin D 31.0IU	0%
Calcium 1245.1mg	0%
Iron 22.6mg	0%
Potassium 4457.1mg	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: 31.1%

Protein: 42.8%

Carbs: 26.1%