One Pan Mexican Chicken And Rice
A vibrant, savory skillet meal featuring tender chicken, zesty rice, and black beans cooked in a single pan for easy cleanup.
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Ingredients
- 1 lb Chicken breast, cubed
- 1 cup Long-grain white rice
- 2 cups Chicken broth
- 15 oz can Black beans, rinsed
- 1 cup Frozen corn
- 1 cup Salsa
- 2 tbsp Taco seasoning
- 2 tbsp Olive oil
- 1 cup Shredded cheddar cheese
- 1/4 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Add cubed chicken and taco seasoning, browning the meat for 5 minutes until no longer pink.
- 3
Stir in the uncooked rice and toast for 1-2 minutes until slightly translucent.
- 4
Add chicken broth, salsa, black beans, and corn to the skillet and stir to combine.
- 5
Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
- 6
Simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
- 7
Remove from heat, sprinkle with shredded cheese, and cover for 2 minutes to melt.
- 8
Garnish with fresh cilantro and serve directly from the pan.
Nutrition per Serving
485
Calories
34g
Protein
52g
Carbs
14g
Fat
6g
Fiber
4g
Sugar
980mg
Sodium
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