Santa Fe Chicken and Rice
Santa Fe Chicken and Rice is a bold and flavorful one-pot meal that’s perfect for busy weeknights or casual family dinners. Featuring juicy, seared chicken breasts nestled in a vibrant medley of tender white rice, black beans, sweet corn, and colorful bell peppers, this dish is infused with the warm, smoky spices of cumin, chili powder, and paprika. The addition of diced tomatoes with green chilies brings a subtle kick, while a blanket of melted cheddar cheese provides a rich, comforting finish. Ready in just under an hour, this easy skillet recipe is as convenient as it is satisfying, with minimal cleanup required. Garnish with fresh cilantro and a squeeze of lime for a bright, zesty touch, and you’ve got a hearty, crowd-pleasing dinner that’s sure to impress. Perfect for fans of southwestern flavors, this Santa Fe-inspired dish is a must-try!
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Ingredients
- 4 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 garlic, minced
- 10 ounces canned diced tomatoes with green chilies
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups chicken broth
- 1 cup white rice, uncooked
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 lime lime wedges (optional)
Directions
Step 1
Season the chicken breasts on both sides with half of the cumin, chili powder, paprika, salt, and black pepper.
Step 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side until golden brown. Remove the chicken and set it aside.
Step 3
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes until the vegetables are softened.
Step 4
Stir in the minced garlic and cook for 1 minute until fragrant.
Step 5
Add the uncooked rice to the skillet and stir well to coat the grains in the oil and vegetables.
Step 6
Pour in the chicken broth, diced tomatoes with green chilies (including juices), black beans, and frozen corn. Add the remaining spices (cumin, chili powder, paprika, salt, and black pepper), and stir to combine.
Step 7
Nestle the seared chicken breasts back into the skillet, ensuring they are partially submerged in the liquid.
Step 8
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid and cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
Step 9
Once cooked, remove the skillet from the heat. Sprinkle shredded cheddar cheese over the dish and cover again for 5 minutes to allow the cheese to melt.
Step 10
Garnish with fresh cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
| Serving size | (2804.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3354.3 |
| Total Fat 96.1g | 0% |
| Saturated Fat 36.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 712.7mg | 0% |
| Sodium 5342.4mg | 0% |
| Total Carbohydrate 313.0g | 0% |
| Dietary Fiber 45.9g | 0% |
| Total Sugars 34.1g | |
| Protein 303.2g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 1274.9mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 5167.7mg | 0% |
Source of Calories