Zesty Mexican Chicken and Rice Delight
Ingredients:
1 lb chicken breast, diced
1 cup long grain rice
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup corn kernels
1 cup black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 cup shredded cheddar cheese (optional)
Directions:
Heat a large skillet over medium heat and add diced chicken. Cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add diced onion and bell pepper. Sauté until softened, about 3-4 minutes. Add minced garlic and cook for another 1 minute.
Add rice to the skillet and cook for 2-3 minutes, stirring frequently, until lightly toasted.
Stir in corn, black beans, diced tomatoes (with juice), chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
Return the cooked chicken to the skillet and stir to combine. Cook for an additional 5 minutes, or until heated through.
Remove from heat and stir in fresh cilantro and lime juice. Sprinkle with shredded cheddar cheese, if desired.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 6 servings
