Fiesta Chicken

One-skillet Fiesta Chicken with rice, beans, corn, tomatoes, and melty cheese—bold taco flavor, cozy comfort, and easy weeknight magic.

📝 Ingredients

• 2 tablespoons olive oil
• 2 chicken breasts, (cut into 1 inch cubes)
• salt
• black pepper
• 1/2 cup onion, (diced)
• 1 medium red bell pepper, (ribs and seeds removed and diced)
• 1 1/2 cups chicken broth
• 1 envelope taco seasoning
• 1 teaspoon dried ground cumin
• 1 (15-ounce) can petite diced tomatoes, (with juices)
• 1 (4-ounce) can diced green chilies
• 1 (15-ounce) can whole kernel corn, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup long grain white rice
• 1/4 cup cilantro, (chopped)
• 1 1/2 cups cheese, (grated )

👨‍🍳 Instructions

1. 1Season chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil (2 tablespoons) over medium-high heat in a large skillet with a tight-fitting lid. Add chicken in batches, in a single layer, and saute until brown for about 7 minutes. Remove to a plate, cover loosely with foil, and set aside.
2. 2Saute onion (1/2 cup) and red bell pepper (1) on medium heat until soft, about 5 minutes. Add chicken broth (1 1/2 cups) and stir, scraping up all brown bits on the bottom of the pan.
3. 3Add taco seasoning (1 envelope), 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin (1 teaspoon), tomatoes (1 can), diced chilies (1 can), corn (1 can), black beans (1 can), and rice (1 cup), and bring to a boil. Reduce the heat to low, cover, and cook for 20 minutes.
4. 4Remove the lid and quickly add chicken to the rice. Sprinkle cheese (1 1/2 cups) evenly on top. Cover and cook 8 minutes or until rice is tender and chicken is heated through. Adjust seasoning, ladle into individual bowls, sprinkle with cilantro (1/4 cup), and serve.