Mexican Chicken and Rice
One-pot Mexican chicken and rice with black beans, tomatoes, peppers, and spices, cooked in a skillet or Dutch oven.
Servings: 4 servings
Ingredients
Ingredients
- 1 tablespoonextra-virgin olive oil
- 1 poundboneless skinless chicken breastsor thighs cut into 3/4-inch pieces
- 1 small yellow onionchopped
- 2 small jalapenosor 1 large jalapeno core and seeds discarded, diced
- 1 red bell pepperchopped
- 2 teaspoonschili powder
- 2 teaspoonsgarlic powder
- 1 teaspooncumin
- 1 teaspoonoregano
- 1/2 teaspoonkosher salt
- 1/2 teaspoonground black pepper
- 1 canblack beans 15 ounces, rinsed and drained
- 1 cuplong or medium-grainbrown ricedo not use short grain or instant as it will become mushy
- 1 candiced tomatoes in their juices 15 ounces
- 3 medium green onionschopped
- Optionalfor serving: chopped fresh cilantro lime wedges, additional sliced jalapeno, shredded cheese, diced avocado, prepared salsa, sour cream or plain Greek yogurt
Instructions
Instructions
- Heat 1 tablespoon extra-virgin olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium-high heat until the oil is hot and shimmering.
- Add 1 pound boneless skinless chicken (cut into 3/4-inch pieces), 1 small chopped yellow onion, the diced jalapeños (2 small or 1 large, core and seeds discarded), and 1 chopped red bell pepper. Cook, stirring occasionally, 3 to 5 minutes, until the chicken is browned and the onion begins to soften.
- Sprinkle in 2 teaspoons chili powder, 2 teaspoons garlic powder, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Stir and cook about 30 seconds to bloom the spices.
- Stir in 1 can (15 ounces) black beans (rinsed and drained) and 1 cup long or medium-grain brown rice. Mix so the rice and beans are coated with the spices and oil.
- Pour in 1 can (15 ounces) diced tomatoes in their juices and 1 1/2 cups water. Stir to combine and bring the mixture to a gentle boil.
- Once boiling, cover, reduce the heat to low, and simmer 30 minutes.
- Remove the lid and stir, scraping any rice stuck to the bottom. Re-cover and continue to simmer on low until the rice is tender, 10 to 20 more minutes, checking and stirring every 10 minutes to prevent sticking. If the rice begins to dry out before it is tender, add a small amount of additional liquid as needed.
- Stir in 3 medium chopped green onions. Taste and adjust seasoning if desired.
- Serve warm with optional toppings such as chopped fresh cilantro, lime wedges, additional sliced jalapeño, shredded cheese, diced avocado, prepared salsa, or sour cream/plain Greek yogurt.
Equipment
- large skillet or Dutch oven with tight-fitting lid
Notes
Note that if white rice or another type of rice or grain is substituted, the cooking time will vary. Consult the package for guidance.
To Store. Keep leftovers in an airtight container for up to 3 days in the refrigerator.
To Reheat. Warm gently on the stovetop, covered, until heated through. If needed, add a few tablespoons of water or chicken stock to the pan to rehydrate the rice while warming. Alternatively, you may warm in the microwave until heated through.
To Store. Keep leftovers in an airtight container for up to 3 days in the refrigerator.
To Reheat. Warm gently on the stovetop, covered, until heated through. If needed, add a few tablespoons of water or chicken stock to the pan to rehydrate the rice while warming. Alternatively, you may warm in the microwave until heated through.