Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the rice, chili powder, cumin, and oregano. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
- Pour in the chicken broth and diced tomatoes (undrained). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the cooked chicken, black beans, and corn. Cover and continue to simmer for another 5-10 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
- For a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño with the onion.
- You can use chicken thighs instead of chicken breasts for a richer flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg