Fiesta Chicken and Rice

4 from 3 votes

This Mexican Fiesta Chicken and Rice is a one-skillet wonder! It's easy to prepare and is perfect for weeknights when you want an all-in-one dinner.

Cook Time1 10

Total Time1 10

Course: 100 Family Favorite Easy Healthy Recipes

Cuisine: Mexican

Keyword: chicken, main dish, mexican, rice

Servings: -6

Author: Sweet Basil

Ingredients

Seasoning Blend:

4 teaspoons Chili Powder
2 teaspoons Salt
2 ¼ teaspoons Smoked Paprika
2 teaspoons Granulated Sugar
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
¼ teaspoon Cayenne
1 ¼ teaspoon Cumin

Chicken and Rice:

3 Boneless Skinless Chicken Breasts
1 Tablespoon Cornstarch
2 Tablespoons Canola Oil divided
1 Cup Brown Rice (white is fine too)
1 Cup Chicken Broth
1 Cup Water
½ teaspoon Salt
1 1/2 Tablespoons Lime Juice
4 Ounce Can Diced Green Chiles
1 15 Ounce Can Black Beans drained
1 ½ Cups Corn
¾ Cup Shredded Mexican Cheese Blend
2 Tomatoes chopped
Avocado
Cilantro for garnish

US Customary - Metric

Instructions

Mix together the spices called for in the seasoning blend.
4 teaspoons Chili Powder, 2 teaspoons Salt, 2 ¼ teaspoons Smoked Paprika, 2 teaspoons Granulated Sugar, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, ¼ teaspoon Cayenne, 1 ¼ teaspoon Cumin
In a ziploc, add the chicken, cornstarch and 2 Tablespoons of the seasoning blend.
3 Boneless Skinless Chicken Breasts, 1 Tablespoon Cornstarch
Seal the bag and shake to coat the chicken.
Heat a high sided skillet over high heat and add one tablespoon oil.
2 Tablespoons Canola Oil
Once the oil is shimmering, add the chicken and turn down to low heat.
Cook about 6-7 minutes, flip over and continue cooking until cooked through, about 4-6 minutes.
Remove the chicken to a plate and tent with foil.
Place the skillet back on the burner and turn to medium heat.
Add the remaining oil and the rice.
2 Tablespoons Canola Oil, 1 Cup Brown Rice
Cook, stirring occasionally for 2 minutes.
Add the broth, water, remaining seasoning blend, salt, lime juice and diced green chiles.
1 Cup Chicken Broth, 1 Cup Water, ½ teaspoon Salt, 1 1/2 Tablespoons Lime Juice, 4 Ounce Can Diced Green Chiles
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.
Remove the lid, add the beans, corn, cheese and tomatoes. Season to taste, and stir.
2 Tomatoes, 1 ½ Cups Corn, 1 15 Ounce Can Black Beans, ¾ Cup Shredded Mexican Cheese Blend
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.
Avocado, Cilantro

Notes

Storage: Store leftovers in the refrigerator for 3-4 days.

Nutrition