One Skillet Mexican Chicken and Rice
- 2 tablespoons olive oil
- 2 medium chicken breasts, cut into 1-inch chunks
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup black beans
- 1 cup frozen, canned, or fresh corn
- 1 cup salsa
- 1 (8 ounce) can diced green chiles
- 1 cup white rice
- 2 cups (1 15-ounce can) vegetable broth
- ¼ cup water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded Mexican cheese
- Sliced green onions and cilantro, for topping
In large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add diced chicken and cook until browned on each side, then remove from skillet.
Add bell peppers and additional 1 tablespoon of olive oil and cook for 5-7 minutes, until softened. They don’t have to be cooked completely.
Return chicken to skillet, along with black beans, corn, salsa, green chiles, rice, vegetable broth, water, cumin, chili powder, salt and pepper.
Bring to a boil, then reduce heat to low and simmer for 15-17 minutes, stirring often, or until rice has absorbed all of the liquid.
Top with cheese and either remove from heat and top with lid, or if your skillet is ovenproof, melt cheese under the broiler.
- Serve topped with green onions and cilantro.