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A bowl of one-pan chicken and rice with black beans, peppers, melted cheese, a perfect Healthy Chicken Dinner Recipes Everyone Loves.

Quick Fiesta Chicken and Rice Skillet

This recipe provides a fast, nutritious dinner using chicken, beans, tomatoes, and instant rice cooked together in one skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 347
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 pound boneless skinless chicken cut into bite-size pieces
  • 1 cup yellow onion or red onion, chopped about 1/2 medium
  • 1 medium red bell pepper cored and chopped
  • 1 medium green bell pepper cored and chopped
  • 1 can (15 ounces) reduced-sodium black beans rinsed and drained
  • 1 can (15 ounces) fire-roasted diced tomatoes in their juices
  • 1.5 cups instant brown rice do not use white minute rice or regular rice
  • 1 cup low-sodium chicken stock
  • 0.75 cup freshly grated cheddar cheese
Spices
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1.5 teaspoons paprika
  • 1.5 teaspoons dried dillweed
  • 0.5 teaspoon cumin
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon cayenne pepper use 1/4 teaspoon or less if sensitive to spice
Optional Toppings
  • 1 serving chopped fresh cilantro for serving
  • 1 serving diced avocado for serving
  • 1 serving plain nonfat Greek yogurt (or sour cream) for serving

Equipment

  • Large nonstick skillet

Method
 

  1. Heat the olive oil in a large nonstick skillet over medium-high heat.
  2. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken begins to brown on the outside.
  3. Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock.
  4. Bring the mixture to a boil, then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender.
  5. Let stand, covered, for 5 minutes, until the liquid is absorbed.
  6. Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.

Nutrition

Calories: 347kcalCarbohydrates: 38gProtein: 28gFat: 9gSaturated Fat: 4gCholesterol: 63mgPotassium: 687mgFiber: 7gSugar: 4gVitamin A: 1468IUVitamin C: 47mgCalcium: 172mgIron: 4mg

Notes

If you use regular rice instead of instant brown rice, prepare the rice separately according to package directions due to the longer cook time. Combine the cooked rice with the chicken mixture at the end, adding extra chicken stock if the mixture is too dry.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of stock or water to prevent drying. You can freeze this dish for up to 2 months; thaw overnight in the refrigerator before warming.

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