Fiesta Chicken and Rice

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It’s a one skillet wonder! Mexican Fiesta Chicken and Rice served with fresh cilantro and a creamy avocado. It’s healthier too with brown rice!

 

It's a one skillet wonder! Mexican Fiesta Chicken and Rice served with fresh cilantro and a creamy avocado. It's healthier too with brown rice!

 

I love one skillet wonders as I like to call them. One skillet but an entire meal, meat, grain and veggies get made in it. Cleanup is a breeze and it actually looks killer too, don’t you think? Our oldest tends to think the fiesta chicken and rice skillet is a bit spicy but the rest of us don’t so you’ll have to adjust according to your own tastes. And I’m a wimp when it comes to heat so clearly it’s not that bad.

 

Oh Sweet Basil Cookbook

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Start out by making a seasoning blend similar to taco or fajita packets you buy in the store. I like to make a whole bunch of it and store it in an airtight jar for up to 3 months. Maybe it would go longer, but to be honest I’ve never had enough left to see.

 

It's a one skillet wonder! Mexican Fiesta Chicken and Rice served with fresh cilantro and a creamy avocado. It's healthier too with brown rice!

 

You’ll start by dredging the chicken in a cornstarch and seasoning mixture. This will help the chicken to be well seasoned as the cornstarch helps to thicken the juices as the chicken cooks and keeps the seasoning on the meat. Now remove the chicken to a plate with a little foil resting over it.

 

How to Cook Rice Like a Brazilian

You’re going to have browned bits left in your pan, but that’s ok, those browned bits are going to help flavor the rest of the dish. Throw a little oil in the pan and cook your rice. Cade taught me that the Brazilians do this a lot and it really does make a more flavorful rice. You’ll just cook it for a minute or two and then dump in your broth and water, lime juice, salt and diced green chilis and the remaining seasoning. Let it come to a boil and then turn to simmer and cover with a lid to cook the rice.

 

It's a one skillet wonder! Mexican Fiesta Chicken and Rice served with fresh cilantro and a creamy avocado. It's healthier too with brown rice!

 

We like brown rice, but you can use white if you prefer. White rice only takes 20-30 minutes compared to the 45 for the brown so just adjust as needed.

 

Fiesta Chicken and Rice

It's a one skillet wonder! Mexican Fiesta Chicken and Rice served with fresh cilantro and a creamy avocado. It's healthier too with brown rice!

 

After it’s all cooked get your chicken back in there along with cheese, tomatoes, beans, and corn. Make sure you season more if needed! Throw a little cool and creamy avocado on top and you’re all set! We like to serve warm tortillas with it but that’s completely unnecessary, this fiesta chicken and rice dish is great on its own.

Fiesta Chicken and Rice

Fiesta Chicken and Rice

It’s a one skillet wonder! Mexican Fiesta Chicken and Rice served with fresh cilantro and a creamy avocado. It’s healthier too with brown rice!

Ingredients:

  • 3 Boneless, skinless Chicken Breasts
  • 2 Tablespoons Canola Oil, divided
  • 1 Tablespoon Cornstarch
  • 4 Teaspoons Chili Powder
  • 2 Teaspoons Salt
  • 2 ¼ Teaspoons Smoked Paprika
  • 2 Teaspoons Sugar
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • ¼ Teaspoon Cayenne
  • 1 ¼ Teaspoon Cumin
  • 1 Cup Brown Rice (White is fine)
  • 1 Cup Chicken Broth
  • 1 Cup Water
  • 1 1/2 Tablespoons Lime Juice
  • ½ Teaspoon additional Salt
  • 4 ounce Can Diced Green Chiles
  • 2 Tomatoes, chopped
  • 1 ½ Cups Corn
  • 1 15 ounce Can Black Beans, drained
  • ¾ Cup Shredded Mexican Cheese Blend
  • Avocado
  • Cilantro, for garnish

Directions:

  1. Mix all of the spices together in a bowl.
  2. In a ziploc, add the chicken, cornstarch and 2 Tablespoons of the seasoning.
  3. Seal the bag and shake to coat the chicken.
  4. Heat a high sided skillet over high heat and add one tablespoon oil.
  5. Once the oil is shimmering, add the chicken and turn down to low heat.
  6. Cook about 6-7 minutes, flip over and continue cooking until cooked through, about 4-6 minutes.
  7. Remove the chicken to a plate and tent with foil.
  8. Place the skillet back on the burner and turn to medium heat.
  9. Add the remaining oil and the rice.
  10. Cook, stirring occasionally for 2 minutes.
  11. Add the broth, water, remaining seasoning, salt, lime juice and diced green chiles.
  12. Bring to a boil then turn to low, place the lid on the skillet and cook for 45 minutes for brown and 20-30 minutes for white rice.
  13. Remove the lid, add the beans, corn, cheese and tomatoes. Season to taste, and stir.
  14. Add the chicken on top and place the lid on to cook for another 10 minutes to bring everything to temperature.

Serve with fresh avocado and cilantro.

Nutrition Information

Yield: 4-6, Serving Size: 1

  • Amount Per Serving:
  • Calories: 520 Calories
  • Total Fat: 15.7g
  • Cholesterol: 114.9mg
  • Carbohydrates: 51.9g
  • Fiber: 8.6g
  • Sugar: 5.9g
  • Protein: 43.9g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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9 comments on “Fiesta Chicken and Rice”

  1. Awesome. Thanks. Totally trying this, this week. Toughest part may be finding the right chicken.

  2. Pingback: 33 Better Style To Induce Chicken And Rice For Dinner - Las Cruces Chiropractic Care Center - the Blog

  3. Pingback: 33 Better Ways To Make Chicken And Rice For Dinner | The Latest Online

  4. hey girl- this looks oh so yummy!

  5. Awwwww this is my jam. So delicious and full of veggies too! Definitely pinning this for later.

  6. Wow! Nice Blog. I loved your Fiesta Chicken and Rice. I am a great fan of spicy recipe. Thank you so much for sharing! I loved this recipe and i will definitely gone a try your recipe and i will tell you how they turned out.