Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chiles (like Rotel), undrained
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon taco seasoning (or see homemade blend below)
- 1/2 teaspoon cumin
- Salt and pepper to taste
Optional Toppings:
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Avocado slices or guacamole
- Chopped fresh cilantro
- Hot sauce
Homemade Taco Seasoning Blend (if not using store-bought):
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for more heat)
Instructions
- Prep the ingredients: Chop the onion and bell pepper. Rinse and drain the black beans and corn. If making homemade taco seasoning, whisk the spices together in a small bowl.
- Cook the chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté the vegetables: Add the chopped onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
- Assemble the skillet: Return the chicken to the skillet. Add the black beans, corn, diced tomatoes and green chiles, rice, chicken broth, taco seasoning (homemade or store-bought), and cumin. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Rest and fluff: Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish cooking and absorb any remaining liquid. Fluff the rice with a fork.
- Season and serve: Taste and season with salt and black pepper as needed. Serve immediately with your desired toppings.
Tips:
- Add more spice: For a spicier kick, add a diced jalapeño pepper with the onion and bell pepper, or increase the cayenne pepper in your homemade taco seasoning.
- Make it creamy: Stir in a few tablespoons of cream cheese in the last couple of minutes of cooking, for added richness.
- Customize it: Feel free to experiment with other additions like fresh or frozen spinach or chopped zucchini.
