Mexican Chicken and Rice
This one pan meal is a crowd please with tons of flavor! Even the rice goes in the same pot!
Servings 6
Calories 348kcal
Ingredients
- 1 pound chicken breasts cut into 1 inch pieces
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 1 1.25 ounce packaged taco sesasoning
- 1 cup white rice
- 1 1/2 cups chicken stock
- 1 15 ounce can black beans drained and rinsed
- 1 15 ounce can diced tomatoes undrained
- 1 3 ounce can chopped chilies
- 1 cup corn frozen, fresh or canned (drained)
- 1/2 teaspoon salt
- 1 1/2 cups grated mexican style cheese
- 1 tomato chopped
Instructions
- In large skillet, heat olive oil. Add onions, chicken and garlic. Saute until chicken is brown and cooked through (165 degrees internally).
- Add rice, broth, beans, corn, diced tomatoes, chilies and taco seasoning. Bring to a simmer over medium high heat.
- Reduce heat to medium. Cover and cook 20 minutes or until rice is tender. (stir once half way thru to be sure the rice is not sticking to pan. Add a 1/4 cup more stock if needed).
- Top with cheese and fresh tomatoes. Turn off heat and allow cheese to melt.
- Serve with a simple salad for a perfect dinner!
Nutrition
Calories: 348kcal | Carbohydrates: 36g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 611mg | Potassium: 584mg | Fiber: 2g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 10mg | Calcium: 362mg | Iron: 1mg