About
This Easy Fiesta Chicken really does make Tex-Mex so, so easy to cook up! In less than half an hour, you'll find yourself blessed with a skillet full of super tender, extra-delicious rice and savory, juicy chicken! Hearty black beans, melty cheese, fire-roasted tomatoes — it's all here and ready to make dinner a party! Easy Fiesta Chicken is a fiesta of flavor!
Ingredients
- For the chicken:
- 2 teaspoons extra-virgin olive oil
- 1 pound chicken breasts, boneless and skinless, cut into bite-size pieces
- 1/2 medium yellow or red onion, chopped
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dried dillweed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper, optional
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 1/2 cups instant brown rice
- 1 cup low-sodium chicken stock
- 3/4 cup cheddar cheese, freshly grated
- Optional, for serving:
- fresh cilantro, to taste, chopped
- avocado, to taste, chopped
- sour cream or plain non-fat Greek yogurt, to taste
Directions
Step 1 -In a large, nonstick skillet over medium-high heat, add the olive oil.
Step 2 -Add the chicken pieces, the onions, the garlic powder, the onion powder, the paprika, the dillweed, the salt, the cumin, and cayenne pepper and cook, while stirring often, until the chicken pieces begin to brown on the outside and the spices are fragrant, about 3 minutes.
Step 3 -Add the red bell peppers, the green bell peppers, the black beans, the tomatoes and their juices, the instant rice, and the chicken stock to the skillet and stir to combine.
Step 4 -Bring the chicken mixture to a boil.
Step 5 -Cover the skillet and reduce the heat to low.
Step 6 -Simmer the chicken mixture until the rice is nearly tender and the chicken pieces are cooked through, reaching an internal temperature of 165 degrees F, about 5 minutes.
Step 7 -Sprinkle the chicken mixture with the cheese.
Step 8 -Transfer the skillet from the heat and let it stand, covered, until the rice is tender, the liquid is absorbed, and the cheese is melted, about 5 minutes.
Step 9 -Serve topped with the cilantro, the avocado, and the sour cream.
