Fiesta Chicken
This healthy fiesta chicken and rice is an easy one-pan meal that's ready in under 30 minutes. Made with instant brown rice and black beans!
Foto: Well PlatedBahan-bahan
- 2 teaspoons extra-virgin olive oil
- 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
- ½ medium yellow onion ( or red onion, chopped (about 1 cup))
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons dried dillweed
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper (use 1/4 teaspoon or less if sensitive to spice)
- 1 medium red bell pepper (cored and chopped)
- 1 medium green bell pepper (cored and chopped)
- 1 can reduced-sodium black beans ((15 ounces) rinsed and drained)
- 1 can fire-roasted diced tomatoes in their juices ((15 ounces))
- 1 ½ cups instant brown rice* (do not use white minute rice or regular rice as these will cook differently (see note))
- 1 cup low-sodium chicken stock
- ¾ cup freshly grated cheddar cheese
- Optional for serving: chopped fresh cilantro, (diced avocado, plain nonfat Greek yogurt (or sour cream))
Langkah-langkah
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken begins to brown on the outside.
Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock.
Bring to a boil, and then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender.
Let stand, covered, for 5 minutes, until the liquid is absorbed.
Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.
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