One-Pot Mexican Chicken & Rice Skillet
A comforting and uncomplicated one-pot dish combining chicken, rice, bell pepper, and spices for a delightful family meal.
Ingredients
Main Ingredients
- 1 lb chicken breasts, diced Ensure to cook until just no longer pink.
- 1 cup rice Use long-grain or basmati for best results.
- 1 piece bell pepper, chopped Any color will work; choose your favorite.
- 1 can black beans, drained and rinsed
- 1 cup corn Fresh or frozen corn can be used.
- 1 can diced tomatoes
- 1 tbsp chili powder Adjust to taste.
- 1 tsp cumin
- to taste Salt and pepper
- 2 cups chicken broth Can substitute with vegetable broth.
- for serving Lime wedges
- for garnish Chopped cilantro
- for serving Sliced avocado
- for serving Shredded cheese Use your favorite cheese for added creaminess.
Instructions
Preparation
- In a large skillet, heat a splash of oil over medium heat.
- Add the diced chicken to the skillet, and cook until golden brown.
- Stir in the chopped bell pepper and cook until softened.
- Add rice, black beans, corn, diced tomatoes, chicken broth, and spices.
- Bring to a boil, then reduce heat, cover, and let simmer for about 20 minutes.
- Fluff the rice with a fork and serve with lime, cilantro, avocado, and a sprinkle of cheese.
Notes
Leftovers can be stored in an airtight container for up to three days or frozen for longer storage. Customize with seasonal veggies or other proteins like shrimp or tofu.