Fiesta Chicken
Fiesta Chicken combines bite-sized chicken pieces with colorful bell peppers, black beans, diced fire-roasted tomatoes, and instant brown rice, enhanced by a blend of smoked paprika, cumin, and jalapeño for a smoky, mildly spicy profile. The ingredients cook together in chicken broth, allowing the rice to absorb the flavors and the chicken to remain tender. Topped with melted Mexican cheese and optionally fresh avocado, salsa, or sour cream, it’s a satisfying skillet meal that balances textures from soft rice and beans to crisp-tender peppers.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound chicken breast cut into bite-size pieces, boneless skinless
- 1/2 red onion diced, medium
- 4 cloves garlic minced
- 1 jalapeño chopped - seeds and veins discarded
- 1 teaspoon onion powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons oregano dried
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon cayenne pepper or to taste
- 1 red bell pepper cored and chopped, medium
- 1 green bell pepper cored and chopped, medium
- 1 can black beans 15oz - rinsed and drained
- 1 can diced tomatoes 15oz, fire-roasted, in their juices
- 1 1/2 cups instant brown rice please use this type of rice specifically for best results
- 1 cup chicken broth low-sodium
- 1 cup Mexican blend cheese or cheddar cheese, freshly grated
Toppings:
- cilantro diced avocado, salsa, corn chips, sour cream, chopped, fresh
Instructions
- Place a large nonstick skillet over medium-high heat and add olive oil.
- Once the oil is hot, add the chicken, onion, garlic, jalapeño, onion powder, paprika, oregano, salt, cumin, and cayenne pepper. Sauté, stirring for about 3 minutes, until the chicken starts to brown.
- After that, add the bell peppers, black beans, tomatoes, and rice. Stir to combine.
- Next, pour in the chicken broth and give everything a good stir.
- Bring the mixture to a boil, and then cover and simmer on low heat for 5 minutes. The chicken should be done and the rice nearly tender. Taste and adjust for seasoning.
- Remove from heat and let the skillet stand covered, for another 5 minutes, until the liquid is absorbed.
- Sprinkle with cheese and any additional toppings. Serve warm.
Notes
- Use instant brown rice to ensure even cooking without drying the chicken.
- If using regular rice, cook it separately and mix it in after cooking the chicken and vegetables.
- Leftover cooked chicken can be substituted to save time.
- A nonstick skillet simplifies cleanup after cooking.
- Chopping vegetables and chicken a day ahead can expedite the cooking process.
- Shredded or ground chicken can be used instead of diced to simplify preparation.
Nutrition Information
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 575
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 42g | 84% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 643mg | 27% |
| Potassium | 1101mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 2010IU | 40% |
| Vitamin C | 78mg | 87% |
| Calcium | 291mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.