| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 2 tsp olive oil extra-virgin
- 450 gm Chicken Breasts boneless skinless, cut into bite-size pieces
- 1 cup onion chopped
- 1 tbsp Garlic Powder
- 2 tsp onion powder
- 1½ tsp Paprika
- 1½ tsp dried dillweed
- ½ tsp Cumin
- ½ tsp Kosher Salt
- ½ tsp cayenne pepper
- 1 Red Bell Pepper chopped
- 1 Green Bell Pepper chopped
- 400 gm black beans canned, rinsed and drained
- 400 gm diced tomatoes in their juices canned, fire-roasted
- 1½ cups instant brown rice
- 1 cup Chicken Stock low-sodium
- ¾ cup cheddar cheese freshly grated
Ingredients
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Instructions
- Take a large non-stick skillet. Heat it over medium flame and add olive oil to it. Then add the onions, garlic powder, onion powder, paprika, dill, salt, cumin powder and cayenne pepper. Mix them and fry for a minute. Then add the chicken and let the ingredients cook until the chicken starts to brown.
- In the skillet, add bell pepper, green bell pepper, black beans, tomatoes, brown rice, and chicken stock. Bring the ingredients to a boil. Then cover the skillet with a lid and reduce the flame to low. Simmer the chicken for 5 minutes until it is cooked and the rice is tender. Switch off the flame and let it sit for 5 minutes until all the liquid is absorbed. Add cheese over the top and let it melt. You can serve this as a rice bowl or you can add this as a tortilla filling and eat it with your favourite dip.
Recipe Notes
Recipe Tip
You can drizzle some yoghurt or sour cream on the top after plating the rice for extra flavour.
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Frequently Asked Questions
Can I make this recipe with regular white rice?
Yes. However, the cooking time for white rice may differ. Hence, you can cook the rice separately and then add it to the chicken. You can add more chicken stock if the dish feels dry.
Can I store the leftover Fiesta Chicken?
Yes. You can refrigerate the leftovers in an airtight container for up to 4 days.