Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup long-grain white rice
- 1 can (15 ounces) black beans
- 1 can (10 ounces) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro
- Lime wedges
Instructions
- In a large skillet, heat olive oil over medium heat. Season and cook the chicken until browned (5-7 minutes). Remove and set aside.
- In the same skillet, toast the rice for 1-2 minutes. Add black beans, diced tomatoes, chicken broth, and corn; bring to a boil then reduce heat to low. Cover and simmer until rice is cooked (18-20 minutes).
- Fluff the rice and stir in the cooked chicken. Top with cheddar cheese, cover until melted.
- Garnish with cilantro and serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 760mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg