Mexican Chicken and Rice
Ingredients
The main ingredients
-
1
tablespoon
extra-virgin olive oil
-
1
pound
boneless skinless chicken breasts or thighs, cut into ¾-inch pieces
-
1
small
yellow onion, chopped
-
2
small
jalapenos, diced
-
1
large
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 (15 ounces)
black beans, rinsed and drained
-
1
cup
long or medium-grain brown rice
-
1
can (15 ounces)
diced tomatoes in their juices
-
3
medium
green onions, chopped
Optional toppings
-
to taste
chopped fresh cilantro
-
to taste
lime wedges
-
to taste
additional sliced jalapeno
-
to taste
shredded cheese
-
to taste
diced avocado
-
to taste
prepared salsa
-
to taste
sour cream or plain Greek yogurt
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium to high heat.
- Add chicken, onion, jalapeno, and red bell pepper; cook until chicken is browned and onion softens.
- Stir in spices, salt, and pepper; cook for an additional 30 seconds.
- Add black beans and rice, mixing to coat.
- Incorporate diced tomatoes and 1 ½ cups of water; stir to combine.
- Bring to a gentle boil, cover, and reduce heat to simmer for 30 minutes.
- Remove lid, stir, and scrape any rice sticking to the bottom.
- Re-cover and simmer until rice is tender, stirring every 10 minutes.
- If rice dries out, add more liquid as needed.
- Stir in green onions and serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
4 servings
Calories
531
Total fat
9g
Total carbohydrates
74g
Total protein
39g
Sodium
20mg
Cholesterol
73mg
You might also like