Description
A one-pan, flavorful meal with juicy chicken, tender rice, zesty salsa, and melty cheddar cheese. Perfect for busy weeknights and customizable to your taste.
Ingredients
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 cup long grain white rice (uncooked)
1 1/2 cups chicken broth
1 cup salsa (your favorite variety)
1 cup corn kernels (fresh, canned, or frozen)
1 cup black beans, drained and rinsed
1 1/2 cups shredded cheddar cheese
Chopped cilantro, for garnish (optional)
Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and season with garlic powder, onion powder, cumin, chili powder, salt, and pepper. Cook until browned on all sides, about 5-6 minutes.
- Stir in the uncooked rice, chicken broth, salsa, corn, and black beans. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat, sprinkle shredded cheddar cheese on top, and cover again until the cheese melts, about 2-3 minutes.
- Garnish with chopped cilantro and serve with lime wedges if desired.
Notes
Swap chicken breast for ground turkey or rotisserie chicken for convenience.
Add diced jalapeños or spicy salsa for extra heat.
Mix in bell peppers or zucchini for added vegetables.
Use brown rice but increase cooking time and liquid accordingly.
Make it dairy-free with plant-based cheese or omit cheese altogether.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
