Ingredients
Scale
- 2 tbsp. olive oil
- 3 chicken breasts, cut into cubes
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 can black beans, rinsed and drained
- 1 can corn, rinsed and drained
- 1 (7 oz.) can green chilis
- 1½ tsp. salt
- ½ tsp. ground black pepper
- 2 tsp. cumin
- 2 tsp smoked paprika
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. oregano
- 1½ cups white rice
- 4 cups chicken broth
- 2 cups shredded cheddar or Mexican blend cheese
- Toppings: green onions, fresh cilantro, salsa, avocado, tortilla chips, sour cream
Instructions
- Heat olive oil in a large, oven-safe skillet. Add chicken cubes and cook until browned and cooked through.
- Add onion and bell pepper. Cook until tender.
- Add black beans, corn, green chilis, salt, pepper, cumin, paprika, chili powder, garlic powder, onion powder, and oregano. Stir to combine.
- Add rice and chicken broth. Stir again.
- Bring to a simmer. Cook for about 25 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
- Top with shredded cheese.
- Place the skillet under a broiler or in a preheated oven (approx. 400°F/200°C) until the cheese is melted and bubbling.
- Top with green onions and serve with your choice of additional toppings.
Notes
- Use an oven-safe skillet or transfer to an oven-safe dish before adding cheese.
- Pre-cooked or rotisserie chicken can be used. Add it in step 3 to prevent overcooking.
- Long-grain white rice works best for this recipe.
- If rice is crunchy but liquid is gone, add a small amount of broth or water, cover, and cook on low heat until tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet, Stovetop, Oven
- Cuisine: Mexican-inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 580
- Sugar: 6g
- Sodium: 1450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg