Cooking Lucid
Speedy Skillet Fiesta Chicken and Rice
A vibrant and flavorful one-pan meal perfect for busy weeknights, packed with tender chicken, fluffy rice, and zesty Mexican-inspired spices. This easy dish is sure to become a family favorite.
Prep 15 min
Cook 25 min
Total 40 min
Serves 5
Ingredients
Step 1 — For the Skillet
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup uncooked white rice
- 1/2 cup frozen corn
Step 2 — For Topping
- Shredded cheddar cheese
- Chopped fresh cilantro
- Sour cream or Greek yogurt
Instructions
- 1
Sauté Aromatics
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- 2
Cook Vegetables
Add onion to the skillet and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, and paprika and cook for 1 minute more until fragrant.
- 3
Combine and Simmer
Return chicken to the skillet. Stir in black beans, diced tomatoes, chicken broth, uncooked rice, and frozen corn. Bring to a boil.
- 4
Cook Through
Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed. Stir occasionally.
- 5
Serve
Serve hot, topped with shredded cheese, cilantro, and a dollop of sour cream or Greek yogurt.
Nutrition per serving: 550 cal · 35g protein · 60g carbs · 18g fat · 8g fiber
