Description
A vibrant and flavorful Fiesta Chicken recipe combining tender chicken, colorful bell peppers, black beans, and seasoned brown rice, all cooked together in one skillet for a quick and satisfying meal.
Ingredients
Units
Scale
Main Ingredients
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small yellow onion (about 1 cup, diced)
- 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 (1-ounce) packet taco seasoning mix
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes with juices
- 1 1/2 cups instant brown rice
- 1 cup low-sodium chicken broth
- 1/3 cup shredded Mexican cheese blend
Serving Options
- Chopped fresh cilantro
- Diced avocado
- Sour cream
- Pickled jalapeño slices
Instructions
- Prepare Vegetables and Chicken: Core and seed the red and green bell peppers, then cut into 1/4-inch-wide strips. Dice the small yellow onion. Cut the chicken into 1-inch pieces and season with kosher salt.
- Sauté Chicken and Vegetables: Heat vegetable oil in a large high-sided skillet over medium-high heat until shimmering. Add the seasoned chicken, diced onion, bell pepper strips, and taco seasoning mix. Stir frequently and cook for 5 to 8 minutes until the vegetables start to soften and chicken begins to brown.
- Add Beans, Tomatoes, Rice, and Broth: To the skillet, add rinsed black beans, the canned diced tomatoes with juices, instant brown rice, and low-sodium chicken broth. Stir everything together and bring the mixture to a boil.
- Simmer: Reduce heat to low and cover the skillet. Let it simmer for 8 to 10 minutes until the chicken is fully cooked and the rice is tender.
- Rest: Turn off the heat and keep the skillet covered. Let the dish stand for 5 minutes so the rice absorbs any remaining liquid.
- Finish and Serve: Sprinkle the shredded Mexican cheese blend over the top and garnish with your choice of fresh cilantro, diced avocado, sour cream, or pickled jalapeño slices before serving.
Notes
- Use chicken thighs for a juicier, more flavorful result or chicken breasts for leaner meat.
- Instant brown rice drastically reduces cooking time but can be substituted with regular brown rice; adjust cooking time accordingly.
- Customize the spice level by choosing a mild or spicy taco seasoning mix.
- For a gluten-free version, ensure the taco seasoning and broth are gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg
