Ingredients

Scale

For the Chicken and Rice:

2 tablespoons olive oil

1 large yellow onion, finely diced

1 red bell pepper, diced

2 cloves garlic, minced

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes

3 tablespoons taco seasoning (one 1-ounce packet or homemade)

1 (10-ounce) can diced tomatoes with green chilies (like Ro-Tel), undrained

1 (15-ounce) can black beans, rinsed and drained

1 cup frozen or canned corn, drained

1 ½ cups long-grain white rice, rinsed

3 cups low-sodium chicken broth

Salt and freshly ground black pepper to taste

2 cups shredded Mexican cheese blend (or a mix of Cheddar and Monterey Jack)

For Topping and Serving (Optional):

Sour cream or plain Greek yogurt

Chopped fresh cilantro

Diced avocado or guacamole

Sliced jalapeños (fresh or pickled)

Crushed tortilla chips

Lime wedges

Pico de gallo or your favorite salsa

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Sauté the Vegetables

In a large, deep skillet or Dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the diced onion and red bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Step 2: Brown the Chicken and Add Spices

Add the cubed chicken to the skillet. Season generously with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It does not need to be cooked through at this stage. Sprinkle the taco seasoning over the chicken and vegetables and stir to coat everything evenly. Cook for another minute to toast the spices and deepen their flavor.

Step 3: Combine Ingredients and Simmer

Pour the undrained can of diced tomatoes with green chilies into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (this is where the flavor is!). Stir in the rinsed black beans, corn, and the rinsed long-grain white rice. Pour in the chicken broth and stir everything together until well combined.

Step 4: Cook the Rice

Bring the mixture to a boil over high heat. Once it’s boiling, immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer. Do not lift the lid! Let it cook for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 5: The Cheesy Finale

Remove the skillet from the heat. Uncover and fluff the rice and chicken mixture gently with a fork. Let it stand, uncovered, for 2-3 minutes to allow any remaining steam to escape. Sprinkle the shredded cheese evenly over the top. Place the lid back on the skillet for 2-3 minutes to allow the cheese to melt into a gooey, delicious blanket. Alternatively, for a bubbly, golden-brown top, you can place the skillet under a broiler for 1-2 minutes (make sure your skillet is oven-safe!).

Step 6: Garnish and Serve

Once the cheese is melted, garnish the skillet with a generous sprinkle of fresh cilantro. Serve immediately, straight from the pan, with your favorite toppings on the side.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550