Description
Fiesta Chicken is a vibrant one-pan meal featuring tender chicken cooked with bell peppers, onions, black beans, diced tomatoes, and seasoned with taco spices. Combined with instant brown rice and topped with melted Mexican cheese, this dish is a quick, flavorful, and colorful dinner perfect for busy weeknights.
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
- 1/2 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 (1-ounce) packet taco seasoning mix
- 1 (about 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 them into 1/4-inch-wide strips. Dice the small yellow onion to yield about 1 cup. Cut the chicken breasts or thighs into 1-inch pieces and season with 1/2 teaspoon kosher salt.
- Cook Chicken and Vegetables: Heat 2 tablespoons of vegetable oil in a large high-sided skillet over medium-high heat until shimmering. Add the chicken, diced onion, bell peppers, and taco seasoning packet. Stir frequently and cook for 5 to 8 minutes until the vegetables begin to soften and the chicken starts to brown.
- Add Beans, Tomatoes, Rice, and Broth: Rinse and drain the black beans. Add the black beans, diced tomatoes with their juices, instant brown rice, and chicken broth to the skillet. Stir everything together and bring the mixture to a boil.
- Simmer Until Cooked: Once boiling, reduce the heat to low. Cover the skillet and let the dish simmer gently for 8 to 10 minutes, until the chicken is fully cooked and the rice is tender.
- Rest and Garnish: Turn off the heat and let the dish stand, covered, for an additional 5 minutes to absorb any remaining liquid. Then, sprinkle the shredded Mexican cheese blend over the top and garnish with your choice of chopped cilantro, diced avocado, sour cream, or pickled jalapeño slices.
Notes
- You can substitute white instant rice for brown instant rice if preferred, but cooking times may be slightly shorter.
- For a spicier dish, add extra taco seasoning or include fresh diced jalapeños while sautéing.
- Use chicken thighs for more tender, juicy meat or chicken breasts for a leaner option.
- This recipe is very flexible; feel free to add other vegetables like corn or zucchini for extra nutrition and color.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 75 mg
