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	2458.3 grams (2458.3g)

Amount per serving	% Daily Value*
Calories	2779

Total Fat 83.60g	107%
Saturated Fat 33.30g	166%
Polyunsaturated Fat 2.70g
Cholesterol 417mg	139%
Sodium 6033mg	262%
Total Carbohydrate 314.00g	114%
Dietary Fiber 45.40g	162%
Total Sugars 34.00g
Protein 194.60g	389%

Vitamin D 4IU	18%
Calcium 1219mg	94%
Iron 20mg	108%
Potassium 4240mg	90%

*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%