Mexican Chicken and Rice
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings, about 8 cups
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Calories
531 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Chicken and Rice
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Healthy one-pot Mexican chicken and rice skillet with black beans and cheese. An easy, crowd-pleaser recipe for weeknight dinners!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless skinless chicken breasts or thighs, cut into 3/4-inch pieces
- 1 small yellow onion chopped
- 2 small jalapenos or 1 large jalapeno, core and seeds discarded, diced
- 1 red bell pepper chopped
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 can black beans (15 ounces), rinsed and drained
- 1 cup long or medium-grain brown rice do not use short grain or instant, as it will become mushy
- 1 can diced tomatoes in their juices (15 ounces)
- 3 medium green onions chopped
- Optional for serving: chopped fresh cilantro, lime wedges, additional sliced jalapeno, shredded cheese, diced avocado, prepared salsa, sour cream or plain Greek yogurt
Instructions
- Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
- Stir in the green onions. Serve warm with any other desired toppings.
Notes
- Note that if white rice or another type of rice or grain is substituted, the cooking time will vary. Consult the package for guidance.
- To Store. Keep leftovers in an airtight container for up to 3 days in the refrigerator.
- To Reheat. Warm gently on the stovetop, covered, until heated through. If needed, add a few tablespoons of water or chicken stock to the pan to rehydrate the rice while warming. Alternatively, you may warm in the microwave until heated through.
Nutrition Information
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Serving
1(of 4)
Calories
531kcal
(27%)
Carbohydrates
74g
(25%)
Protein
39g
(78%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
73mg
(24%)
Potassium
1313mg
(38%)
Fiber
14g
(56%)
Sugar
6g
(12%)
Vitamin A
1571IU
(31%)
Vitamin C
62mg
(69%)
Calcium
114mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings, about 8 cups
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 531kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 39g | 78% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Potassium | 1313mg | 28% |
| Fiber | 14g | 56% |
| Sugar | 6g | 12% |
| Vitamin A | 1571IU | 31% |
| Vitamin C | 62mg | 69% |
| Calcium | 114mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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