Southwestern Style Beans and Rice with Chicken

Get ready to spice up your dinner routine with this Southwestern Style Beans and Rice with Chicken—a hearty, one-skillet meal that's bursting with bold flavors and vibrant ingredients. Tender, seared chicken breasts are nestled in a flavorful medley of black beans, juicy tomatoes with green chilies, and perfectly cooked rice, all seasoned with smoky chili powder, earthy cumin, and paprika. Sautéed onions and colorful bell peppers add a touch of sweetness and crunch, while fresh cilantro and a squeeze of lime brighten every bite. This easy recipe comes together in just 50 minutes and is perfect for busy weeknights or cozy family dinners. Packed with protein, fiber, and Tex-Mex flair, it's a complete meal that'll satisfy everyone at the table!

Nutriscore Rating: 79/100

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 small Onion, diced
• 2 medium Bell peppers, diced (red, green, or yellow)
• 3 cloves Garlic, minced
• 1 can (15 ounces) Canned black beans, drained and rinsed
• 1 can (10 ounces) Canned diced tomatoes with green chilies
• 2 cups Chicken broth
• 1 cup White or brown rice, uncooked
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped (optional for garnish)
• 1 lime Fresh lime wedges (optional for serving)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

Add the chicken to the skillet and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside (it will finish cooking later).

Step 4

Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the diced onion and bell peppers for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the rice to the skillet and stir to coat the grains in the vegetable mixture.

Step 7

Stir in the canned black beans, canned diced tomatoes with green chilies, chicken broth, chili powder, cumin, paprika, and 0.5 teaspoons salt.

Step 8

Bring the mixture to a simmer and then nestle the chicken breasts back into the skillet, covering them with some of the liquid.

Step 9

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/74°C).

Step 10

Remove the skillet from heat and let it rest, covered, for 5 minutes.

Step 11

Fluff the rice with a fork and chop the chicken into bite-sized pieces if desired. Stir to combine all ingredients.

Step 12

Garnish with chopped fresh cilantro and serve with lime wedges on the side, if desired.

Nutrition Facts

Serving size	(2222.9g)

Amount per serving	% Daily Value*
Calories	2191.9

Total Fat 45.0g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 4519.6mg	0%
Total Carbohydrate 275.7g	0%
Dietary Fiber 42.6g	0%
Total Sugars 23.1g
Protein 162.0g	0%

Vitamin D 3.5IU	0%
Calcium 468.7mg	0%
Iron 21.2mg	0%
Potassium 4076.0mg	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: 18.8%

Protein: 30.1%

Carbs: 51.2%