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Mexican Chicken and Rice

A quick and flavorful dish combining diced chicken, fresh vegetables, and black beans, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 pound chicken breast, diced You can substitute with thighs for richer flavor.
  • 1 cup bell peppers, chopped
  • 1 cup onion, chopped
  • 1 can black beans, drained and rinsed You can swap for other beans.
  • 1 cup long-grain rice Brown rice can be used but requires longer cook time.
  • 2 cups chicken broth
  • 1 packet taco seasoning Adjust spice level as desired.
  • 1 cup shredded cheese Use your choice of cheese.
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

Cooking Instructions

  • Heat the olive oil in a large skillet over medium heat.
  • Add the diced chicken and season it with salt and pepper; cook until browned.
  • Stir in the bell peppers and onion, sautéing them until softened.
  • Add the long-grain rice, black beans, chicken broth, and taco seasoning. Stir everything well and bring to a boil.
  • Reduce the heat, cover, and let it simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
  • Remove from heat, sprinkle the shredded cheese on top, cover, and let it sit for a few minutes until the cheese melts.
  • Serve warm, and enjoy!

Notes

For serving, garnish with fresh cilantro, lime wedges, or sliced avocado. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.