• Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Serves: 4

Mexican Chicken & Rice

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 3/4-inch pieces
  • 1 small yellow onion, chopped
  • 2 small jalapenos or 1 large jalapeno, core and seeds discarded, diced
  • 1 red bell pepper, chopped
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup long or medium-grain brown rice (do not use short grain or instant, as it will become mushy)
  • 1 (15-ounce) can diced tomatoes in their juices
  • 3 medium green onions, chopped
  • Optional, for serving: chopped fresh cilantro, lime wedges, additional sliced jalapeno, shredded cheese, diced avocado, prepared salsa, sour cream or plain Greek yogurt


Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
Stir in the green onions. Serve warm with any other desired toppings.

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