Zesty Fiesta Chicken & Rice – A Flavorful One-Pan Delight!

Zesty Fiesta Chicken & Rice – A Flavorful One-Pan Delight!

Get ready for a bold and delicious meal that’s easy, quick, and packed with flavor! This Zesty Fiesta Chicken & Rice is a one-pan wonder, perfect for busy nights when you want something hearty without the hassle. Made with tender chicken, vibrant bell peppers, black beans, and smoky fire-roasted tomatoes, it’s a dish that’s as colorful as it is tasty. Plus, it’s done in under 30 minutes!

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Course: Main Course

Cuisine: Tex-Mex, Southwestern

Keyword: Fiesta Chicken

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 349kcal

Ingredients

Protein & Veggies:

2 tbsp extra-virgin olive oil
1 Ib boneless, skinless chicken breasts, cut into bite-sized pieces
½ medium yellow or red onion, chopped (about 1 cup)
1 medium red bell pepper, cored and chopped
1 medium green bell pepper, cored and chopped
1 can (15 oz) reduced-sodium black beans, rinsed & drained
1 can (15 oz) fire-roasted diced tomatoes (with juices)

Flavor Boosters:

1 tbsp garlic powder
2 tbsp onion powder
1 ½ tbsp paprika
1½ tbsp dried dillweed
½ tbsp cumin
½ tbsp kosher salt
½ tbsp cayenne pepper (use ¼ teaspoon for less heat)

The Base:

1 ½ cups instant brown rice
1 cup low-sodium chicken stock

The Finishing Touch:

¾ cup freshly grated cheddar cheese
Optional toppings: Chopped fresh cilantro, diced avocado, or a dollop of plain Greek yogurt (or sour cream).

Instructions

Sauté the Chicken & Spices

Heat olive oil in a large nonstick skillet over medium-high heat.
Add chicken, onion, garlic powder, onion powder, paprika, dillweed, cumin, salt, and cayenne pepper.
Stir frequently and cook for about 3 minutes, until the chicken starts to brown.

Add the Veggies & Base

Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock.
Bring to a gentle boil, then cover and reduce heat to low.
Simmer for 5 minutes, or until the chicken is cooked and the rice is almost tender.

Let It Rest & Serve

Turn off the heat and keep the skillet covered for 5 minutes, allowing the rice to absorb the flavors.
Give it a quick stir, adjust seasonings if needed, and sprinkle with cheddar cheese.
Add any optional toppings and serve warm

Notes

Tips & Notes:

Rice Substitutions:

If using regular brown rice, cook it separately according to package instructions, then mix it in at the end with a little extra chicken stock if needed. Instant rice is preferred for this recipe’s quick cook time!

Storage & Reheating:

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the microwave or stovetop, adding a splash of chicken stock to keep it from drying out.
Freeze: This dish freezes well! Store in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

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