Ingredients
– 1 pound chicken breast cut into bite-sized pieces
– 3 tablespoons olive oil (or avocado oil)
– 1/4 cup yellow onion diced (white or red onions also work)
– 1 cup extra-long grain rice uncooked
– 1 can (14.5 oz) diced tomatoes drained
– 1 can (15 oz) black beans drained and rinsed
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 2 1/2 cups low-sodium chicken broth
– Lime juice to brighten flavors squeeze from about 1 lime
– 1 cup shredded cheese optional such as Colby-jack Mexican blend Monterey Jack or cheddar
– Kosher salt and pepper to taste start with 1/2 teaspoon each
– Freshly diced tomatoes for garnish about 1/2 cup
– Diced green onions for garnish about 1/4 cup
– Sour cream for serving about 1/4 cup per bowl
– Guacamole for serving about 1/4 cup per bowl
– Optional toppings fresh chopped tomatoes about 1/2 cup
– Optional toppings romaine lettuce or mixed salad 1 cup
– Optional toppings salsa 2 tablespoons
– Optional toppings pico de gallo 2 tablespoons
– Optional toppings hot sauce to taste
– Optional toppings diced avocados 1/2 avocado
– Optional toppings corn salsa 1/4 cup
– Optional toppings crushed tortilla chips a handful
Instructions
1-Sauté diced onion in 2 tablespoons olive oil in a large pot over medium heat until it softens, about 2-3 minutes this builds a tasty base for the whole dish.
2-Season chicken pieces with salt and pepper, then add them to the pot and cook until they start to brown, around 5 minutes; they don’t need to be fully done yet.
3-Push the chicken to one side of the pot, add the remaining 1 tablespoon olive oil and uncooked rice, then sauté the rice while stirring frequently until it’s lightly toasted and golden, about 2 minutes.
4-Stir in the drained black beans, drained diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin; mix everything well to combine the flavors.
5-Bring the mixture to a simmer, cover the pot, reduce heat to low, and cook for about 20 minutes or until the rice is tender and the liquid is absorbed.
6-Adjust seasoning with salt and pepper as needed, tasting as you go for that perfect balance.
7-Remove the pot from heat, squeeze fresh lime juice over the mixture, sprinkle with cheese if you’re using it, then cover and let it stand for 2-3 minutes to melt the cheese.
8-Serve hot, garnished with freshly diced tomatoes, diced green onions, sour cream, and guacamole, plus any other toppings you love.
Last Step:
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🍚 Sautéing the raw rice is essential for fluffy texture and preventing stickiness.
🍗 Proteins can be substituted (e.g., ground turkey, ground beef) or omitted for vegetarian/vegan versions (use vegetable broth and tofu).
🍋 Use fresh lime juice and fresh toppings (cilantro, green onions, avocados) for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl