Ingredients — 6 servings
Chicken
- 1½ lb (680 g) boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
Rice & Beans
- 2 cups cooked long-grain rice
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 cup corn kernels
- 1½ cups diced tomatoes
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
Garnish
- ¼ cup fresh cilantro or parsley
- 1–2 tbsp fresh lime juice
- Lime wedges
- Optional: sliced avocado or jalapeño
Instructions
1. Season the chicken
Combine chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Rub the mixture over the chicken.
2. Cook the chicken
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Remove and let it rest for 5 minutes, then shred or chop.
3. Cook the vegetables
In the same skillet, add 1 tbsp olive oil and sauté the onion for 2–3 minutes. Add garlic and cook for another 30 seconds.
4. Build the rice mixture
Add tomatoes, tomato paste, chicken broth, chili powder, cumin, paprika, oregano, salt, pepper, and optional red pepper flakes. Simmer for 5 minutes.
5. Add beans and corn
Stir in black beans and corn. Cook for another 3–4 minutes.
6. Add the rice
Fold in the cooked rice and mix well. Cook for 3–5 minutes, allowing the rice to absorb some of the tomato-seasoned liquid.
7. Add chicken
Stir in the cooked chicken and heat for another 2–3 minutes.
8. Finish and serve
Add fresh cilantro or parsley and lime juice. Serve warm with lime wedges and optional avocado or jalapeño.
Nut & Allergen Information
- Peanuts: No peanuts required.
- Tree nuts: No tree nuts required.
- Dairy: None required.
- Egg: None required.
- Gluten: Naturally gluten-free if all packaged ingredients are certified gluten-free.
- Soy: Check canned/packaged ingredients and seasonings for soy if allergies are a concern.
- Main allergen consideration: Chicken broth and spice blends can contain unexpected ingredients, so check labels.
Approximate Nutrition
Per serving, assuming 6 servings:
- Calories: ~480 kcal
- Protein: ~38 g
- Carbohydrates: ~55 g
- Fat: ~12 g
- Fiber: ~9 g
- Sodium: ~650–850 mg
Nutrition varies with the rice, chicken, broth, and canned ingredients used.
Q&A
Q: Can I use leftover chicken?
Yes. Shredded cooked chicken works very well. Add it near the end just to warm through.
Q: Can I use brown rice?
Yes. Cook it separately first, then add it to the mixture.
Q: Can I make this vegetarian?
Yes. Omit the chicken and use vegetable broth. You can add extra black beans or another bean for more protein.
Q: Can I make it spicy?
Yes. Add jalapeño, cayenne, or extra red pepper flakes.
Q: Can I freeze it?
Yes. Cool completely, portion into airtight containers, and freeze for up to about 2–3 months for best quality.
Q: What can I serve with it?
Lime wedges, avocado, fresh cilantro, salsa, or a simple green salad pair well with it.