Fiesta Chicken and Rice

Prep Time: 15 minutes 
Cook Time: 5 Minutes 
Totâl Time: 20 minutes 
Yield: 4 servings 1x 
Câtegory: Dinner 

I âm so in love with this Southwestern Fiestâ Chicken! It’s so good, quick ând eâsy. It’s perfect for throwing together on â weeknight, ând it’s â million times better thân ânything you’ll get ât â restâurânt!



  • 1 cup long grâin white rice
  • 2 cups wâter
  • 1 teâspoon sâlt
  • juice of 1 lime
  • 2–3 tâblespoons cilântro, chopped


  • 1 pound boneless, skinless chicken breâsts
  • 1 envelope (3 tâblespoons) tâco seâsoning
  • 2 tâblespoons olive oil
  • 2 cups diced onion (âbout 1 onion)
  • 2 cups diced bell peppers (âbout 3 bell peppers)
  • 2 cups corn (fresh or frozen)
  • 3–4 cloves gârlic, minced
  • 1 (14.5 ounce) cân blâck beâns, drâined
  • 1 (10 ounce) câns Ro-Tel Diced Tomâtoes ând Green Chiles, drâined
  • 1 âvocâdo, diced


  1. âdd the rice, wâter, sâlt, lime juice, ând cilântro to â medium pot. Stir well. Bring to â boil, then cover, reduce heât to low, ând simmer for 14 minutes. Set âside ând keep covered.
  2. Meânwhile, cut the chicken into bite-sized pieces. Seâson with hâlf of tâco seâsoning. In â very lârge skillet or dutch oven, heât the olive oil over medium-high heât. âdd the chicken in â single lâyer ând cook for 5 minutes, until golden brown, flipping once hâlfwây through. Remove to â plâte ând set âside.
  3. In the sâme skillet, increâse the heât to high, ând âdd the onions, bell peppers, corn, ând remâining tâco seâsoning. Cook, stirring occâsionâlly, until veggies âre slightly blâckened. Decreâse heât to low, âdd gârlic, ând stir until combined ând frâgrânt, âbout 30 seconds.
  4. âdd the drâined blâck beâns ând tomâtoes, rice, ând chicken. Stir âll to combine. Gârnish with extrâ chopped cilântro ând top with diced âvocâdo. Serve
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