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showing how to make chicken fiesta recipe by topping the skillet with sour cream, avocados and pico de gallo
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Fiesta Chicken and Rice

This Chicken Fiesta will have your family licking their plates...and the skillet. It's an easy, 30 minute, one skillet dinner, made with nutritious Tex-Mex ingredients you probably have on hand right now! Everything simmers together (including my quick dinner secret weapon - instant brown rice), in enchilada sauce and broth, instead of water, for elevated earthy, chili flavor with perfectly textured rice!
Course Main Course, Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 servings
Author [email protected]

Ingredients

SPICE Mix

  • 1 1/2 teaspoons chili powder
  • 1 tsp EACH salt, ground cumin
  • 1/2 tsp EACH smoked paprika, dried oregano

SKILLET

  • 1 tablespoon olive oil
  • 1 pound uncooked chicken breasts, chopped into large bite-size pieces
  • 1 onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 4-6 cloves garlic, minced
  • 1 15 oz. can black beans, rinsed and drained
  • 1 15 oz. can sweet corn, rinsed and drained
  • 1 15 oz. can fire-roasted diced tomatoes in their juices
  • 1 4 oz. can mild diced green chilies
  • 1 1/2 cups instant brown rice *Do NOT use ANY OTHER RICE (white minute rice or regular rice will cook differently)
  • 1 10 oz. can mild enchilada sauce
  • 3/4 cup low sodium chicken broth

Add later:

  • 1 1/2 cup shredded cheddar cheese, divided

TOPPING IDEAS

  • chopped avocados
  • chopped lettuce
  • tortilla chips
  • cilantro
  • sour cream
  • guacamole

Instructions

  • Spice Mix: Whisk the Spices Mix seasonings together in a small bowl.
  • Season chicken: Pat the chopped chicken dry while it’s still on the cutting board; season with 1 tablespoon of the Spice Mix; set aside.
  • Sear chicken: Heat 1 tablespoon olive oil in a large, deep nonstick saucepan over medium-high heat (if you don’t have a deep one, use an enamaled Dutch oven or braiser). Add seasoned chicken and sear for about 2 minutes per side, until golden, then stir until until no longer pink on the outside (it will cook fully with the rice). Remove from the pan using a slotted spoon
  • Saute veggies: Add the onions and sauté for 4 minutes. Add bell peppers and sauté for 2 minutes or until the onions are softened; add garlic and remaining spices and sauté for 1 minute.
  • Add ingredients: Reduce heat to low and add the chicken back to the skillet. Stir in the rest of the ingredients through the chicken broth (don't add cheese).
  • Cook rice: Bring to a boil, then cover and reduce to medium-low and continue to simmer until the rice is tender, about 6-8 minutes.
  • Add cheese: Stir in 1 cup cheese until melted. Top with remaining cheese, cover, and cook on medium until cheese is melted.
  • Add toppings: Top with desired toppings such as sour cream, tomatoes, avocados etc. Serve with plenty of chips!

Video

Notes

  • *ABOUT THE RICE: This recipe is written and intended for INSTANT BROWN rice, and NOT instant white rice, regular white or brown rice. You are welcome to experiment, but the cooking time and amount of broth will need to be adjusted (I don't advise regular brown rice, however, because the cook time is too long).  Alternatively, omit the chicken broth and stir pre-cooked rice into the skillet and simmer just to warm through, adding additional enchilada sauce, as needed, if it seems dry. 

To Store and Reheat

  • To Store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: Transfer to a freezer-safe container and freeze for up to three months.  Thaw overnight in the refrigerator before reheating.
  • To Reheat: Microwave for 60 seconds then at 20-second intervals as needed, gently over the stove top, or bake at 350 degrees F for 10-15 minutes, until warmed through.