Description
Easy and flavorful one-pot chicken tortilla rice.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and minced (optional)
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 packet taco seasoning
- 1/2 cup shredded cheddar cheese
- Optional toppings: sour cream, avocado, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned.
- Add onion, garlic, bell pepper, and jalapeno (if using). Cook until softened.
- Stir in rice, chicken broth, diced tomatoes, black beans, corn, and taco seasoning. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- Remove from heat and stir in cheddar cheese. Let stand for a few minutes until cheese is melted.
- Serve with your favorite toppings.
Notes
- Adjust the amount of jalapeno to your spice preference.
- You can use brown rice, but the cooking time will need to be adjusted.
- For a creamier dish, stir in a dollop of sour cream at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Mexican