Fiesta Chicken
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 to 6 servings
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Calories
347 kcal
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Course
Main Course
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Cuisine
Mexican
Fiesta Chicken
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This healthy fiesta chicken and rice is an easy one-pan meal that's ready in under 30 minutes. Made with instant brown rice and black beans!
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound chicken breast cut into bite-size pieces, boneless skinless
- ½ medium yellow onion or red onion, chopped (about 1 cup)
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons dillweed dried
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper use 1/4 teaspoon or less if sensitive to spice
- 1 medium red bell pepper cored and chopped
- 1 medium green bell pepper cored and chopped
- 1 can black beans 15 ounces) rinsed and drained, reduced-sodium
- 1 can diced tomatoes 15 ounces, fire-roasted, in their juices
- 1 ½ cups instant brown rice do not use white minute rice or regular rice as these will cook differently (see note
- 1 cup chicken stock low-sodium
- ¾ cup cheddar cheese freshly grated
- cilantro diced avocado, plain nonfat Greek yogurt (or sour cream, optional for serving, chopped fresh
Instructions
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken begins to brown on the outside.
- Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock.
- Bring to a boil, and then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender.
- Let stand, covered, for 5 minutes, until the liquid is absorbed.
- Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.
Notes
- I have not tried this recipe with regular (not instant) rice or white rice instead of brown rice. If you want to experiment and use regular rice instead, I suggest sautéing the meat and vegetables in one skillet (you can drain the tomatoes first and then add them to the chicken and peppers at the end, heating until most of their liquid evaporates). Then, prepare the rice in its own pot according to the package directions (due to the longer cook time). Combine the two at the end with a bit of extra chicken stock if the mixture is too dry. Again, I haven't tried the recipe this way, but that is my best suggestion.
- *INGREDIENT NOTE: I have not tried this recipe with regular (not instant) rice or white rice instead of brown rice. If you want to experiment and use regular rice instead, I suggest sautéing the meat and vegetables in one skillet (you can drain the tomatoes first and then add them to the chicken and peppers at the end, heating until most of their liquid evaporates). Then, prepare the rice in its own pot according to the package directions (due to the longer cook time). Combine the two at the end with a bit of extra chicken stock if the mixture is too dry. Again, I haven't tried the recipe this way, but that is my best suggestion.
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Warm leftover first chicken gently in the microwave or on the stovetop, with a splash of chicken stock or water to keep it from drying out.
- TO FREEZE: You can freeze fiesta chicken for up to 2 months in an airtight container. Let thaw overnight in the refrigerator before warming.
Nutrition Information
Show Details
Serving
1(of 6); without toppings
Calories
347kcal
(17%)
Carbohydrates
38g
(13%)
Protein
28g
(56%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
63mg
(21%)
Potassium
687mg
(15%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1468IU
(29%)
Vitamin C
47mg
(52%)
Calcium
172mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1(of 6); without toppings | |
| Calories | 347kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 63mg | 21% |
| Potassium | 687mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1468IU | 29% |
| Vitamin C | 47mg | 52% |
| Calcium | 172mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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