Fiesta Chicken

Fiesta chicken is one of my all-time favorite chicken recipes because it’s vibrant and wholesome and it comes together really fast! It almost reminds me of chicken chili but it’s not soupy.

This one-pot wonder is ideal for busy weeknights and crazy midweek schedules. Who can resist the combination of tender rice, moist chicken, beans, and corn with lots of melty cheese?!!

One-Skillet Fiesta Chicken

We’ve all been there! 5:00 pm rolls around, everyone’s starving, and you didn’t have time to plan dinner. Yikes!!! Well, have no fear, this recipe will come to the rescue.

You likely have all the ingredients in your pantry and chicken in the freezer. It’s easy to put together and it can be on the table in under 30 minutes.

Oh, and added bonus, there’s only one pan to clean when dinner’s done.

I love that this fiesta chicken recipe means I can feed the fam after a long hard day without making a big mess in the kitchen. No take-out and no crazy gadgets. All I need are a few trusty kitchen staples and my job is done.

Looking for more delicious chicken and rice recipes? Try my crockpot fiesta chicken, jambalaya, arroz con pollo, and chicken and rice casserole next!

Let’s make this!

What is Fiesta Chicken?

Fiesta Chicken is a Tex-Mex chicken dish that combines a combination of chicken, rice, tomatoes, beans, and often corn. There are many variations and many methods of preparation.

My recipe is a delicious version made on the stovetop in a skillet (a one pan fiesta chicken) so you can get dinner on the table in 30 minutes.

Fiesta Chicken Ingredients

• Chicken: First, cut your chicken before you brown it, and don’t overcrowd your pan. It’ll stay juicier and cook more evenly (plus, it’s quicker). Overcrowding prevents proper air circulation which can trap steam and cause burning. I’ve used 2 boneless skinless chicken breasts cut into 1-inch cubes for this recipe.
  • Thighs: Feel free to use chicken thighs, just adjust the cooking time accordingly.
  • Ground chicken: works great as well so try it out!
  • Rotisserie chicken: short on time? This is even faster to prep if you skip cooking the chicken and add cubed or shredded chicken at step 4!
• Onion: You can use either a yellow or white onion. Both work equally as well in this one skillet fiesta chicken.
• Red Bell Pepper: I use red bell pepper in this fiesta chicken with rice but orange, yellow, or green bell pepper are all great choices.
• Canned Chiles: Canned Ortega chiles are roated poblano chiles. I love buying these beautiful little convenience peppers. Roasting and peeling them is a bit labor-intensive and for this dish, the canned version works perfectly without any compromise to flavor! Grab the can with confidence my friend! ♥
• Rice: I use long-grain white rice. If you’d like to switch it to brown rice, try using instant brown rice.
• Cheese: I use either sharp cheddar or Monterey jack, depending on which I have in my fridge. Both are delicious. If you want to spice it up a little, try pepper jack.

Variations, Substitutes, + Additions

• Toppings: Fresh veggies and herbs can add a lot of extra flavors and round out the textures of this dish. Options I like are cilantro, fresh tomatoes, avocado, sour cream, red or green onions, crushed corn chips.
• Make it Spicy: If you’d like some heat and extra spice, try adding a hot sauce of your choice when you add the chicken broth, or try adding diced jalapeños or serranos when you saute onion and red bell pepper. You can also sub the diced tomatoes for a can of Rotel instead.
• More Vegetables: Instead of sauteing just one red pepper, try adding an extra orange and/or yellow popper, or instead add diced zucchini. You may need to adjust the amount of oil when the veggies are cooking.

Storing + Freezing Tips + Make-Ahead

• Cool Storage Containers: I found the perfect stackable storage system for meal prepping or for freezing leftovers.
• Storing is simple: Place leftovers in an airtight container in the fridge. You can always divvy it up into single-serve portions to prep for weekday lunches or toss it all in a gallon-sized Ziploc to save space. This can be stored in the fridge for 3-4 days.
• Freezing: This freezes well. Package as explained above. When you reheat, you might need to add 1-2 tablespoons of chicken broth. The rice can dry out a bit during the freezing process. This will last in the freezer for 4 months.  
• Make-Ahead: Since this fiesta chicken and rice incorporates plenty of convenience foods, there’s not a ton of prep involved. You can always chop the onions and peppers and store them together so they’re ready to go. You shouldn’t pre-cook the chicken because it’s the base of the fond, so it needs to be cooked when you make the dish.

How To Make Fiesta Chicken

Following this zesty fiesta chicken recipe is just a matter of browning your chicken, sautéing your veggies, and adding your other ingredients. You can toss some tortillas in the oven while it’s simmering and dinner is ready before the kiddos are finished with homework. There’s your big red easy button!

1. Saute the chicken until brown.
2. Saute onion and red bell pepper on medium heat until soft.
3. Add chicken broth and stir, scraping up all brown bits on the bottom of the pan.
4. Add taco seasoning, salt, black pepper, cumin, tomatoes, diced chilies, corn, black beans, and rice, and bring to a boil. Reduce heat, cover, and cook.
5. Remove the lid and quickly add chicken to the rice.
6. Sprinkle cheese evenly on top. Cover and cook. Adjust seasonings and add garnish. Serve.

***See the full instructions below.

What to Serve with Cheesy Fiesta Chicken

I like to serve this with a fresh green salad dressed with my tangy, and oh-so-creamy, easy Caesar mayonnaise dressing! We like to serve this with jalapeno cornbread, KFC coleslaw for some freshness, or my Mexican corn salad.

Try my nonalcoholic margarita cake, pineapple delight, pink margaritas, or pineapple margaritas to top things off!

More 30-Minute Chicken Dinner Recipes

• Chicken Florentine
• Lemon Pepper Chicken
• Cilantro Lime Chicken
• Pesto Chicken
• French Onion Chicken

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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Fiesta Chicken

Fiesta chicken combines the wholesome goodness of a home-cooked meal with the convenience of a one-skillet wonder to craft a vibrant melody of flavors.

Prep Time15 minutes mins

Cook Time35 minutes mins

Servings: 4 Servings

Author: Kathleen

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 2 chicken breasts, cut into 1 inch cubes
• ▢ salt
• ▢ black pepper
• ▢ 1/2 cup onion, diced
• ▢ 1 medium red bell pepper, ribs and seeds removed and diced
• ▢ 1 1/2 cups chicken broth
• ▢ 1 envelope taco seasoning
• ▢ 1 teaspoon dried ground cumin
• ▢ 1 (15-ounce) cans petite diced tomatoes, with juices
• ▢ 1 (4-ounce) can diced green chilies
• ▢ 1 (15-ounce) can whole kernel corn, drained
• ▢ 1 (15-ounce) can black beans, drained and rinsed
• ▢ 1 cup long grain white rice
• ▢ 1/4 cup cilantro, chopped
• ▢ 1 1/2 cups cheese, grated

US Customary - Metric

Instructions

• Season chicken with 3/4 teaspoon salt and 1/4 teaspoons pepper. Heat olive oil over medium-high heat in a large skillet with a tight-fitting lid. Add chicken in batches, in a single layer, and saute until brown for about 7 minutes. Remove to a plate, cover loosely with foil, and set aside.
• Saute onion and red bell pepper on medium heat until soft, about 5 minutes. Add chicken broth and stir, scraping up all brown bits on the bottom of the pan.
• Add taco seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, tomatoes, diced chilies, corn, black beans, and rice, and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
• Remove lid and quickly add chicken to rice. Sprinkle cheese evenly on top. Cover and cook 8 minutes or until rice is tender and chicken is heated through. Adjust seasoning, ladle into individual bowls, sprinkle with cilantro, and serve.

Fans Also Made:

• 
  Arroz Con Pollo Peruano
• 
  Instant Pot Chicken And Rice
• 
  One Pot Burrito Bowl Recipe
• 
  Sausage and Rice-One Pot Meal!

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Notes

1. Chicken: First, cut your chicken before you brown it, and don’t overcrowd your pan. It’ll stay juicier and cook more evenly (plus, it’s quicker). Overcrowding prevents proper air circulation which can trap steam and cause burning. I've used 2 boneless skinless chicken breasts cut into 1-inch cubes for this recipe.
   • Thighs: Feel free to use chicken thighs, just adjust the cooking time accordingly.
   • Ground chicken: works great as well so try it out!
   • Rotisserie chicken: short on time? This is even faster to prep if you skip cooking the chicken and add cubed or shredded chicken at step 4!
2. Onion: You can use either a yellow or white onion. Both work equally as well in this one skillet fiesta chicken.
3. Red Bell Pepper: I use red bell pepper in this fiesta chicken with rice but orange, yellow, or green bell pepper are all great choices.
4. Canned Chiles: Canned Ortega chiles are roated poblano chiles. I love buying these beautiful little convenience peppers. Roasting and peeling them is a bit labor-intensive and for this dish, the canned version works perfectly without any compromise to flavor! Grab the can with confidence my friend! ♥
5. Rice: I use long-grain white rice. If you'd like to switch it to brown rice, try using instant brown rice.
6. Cheese: I use either sharp cheddar or Monterey jack, depending on which I have in my fridge. Both are delicious. If you want to spice it up a little, try pepper jack.
7. Toppings: Fresh veggies and herbs can add a lot of extra flavors and round out the textures of this dish. Options I like are cilantro, fresh tomatoes, avocado, sour cream, red or green onions, crushed corn chips.
8. Make it Spicy: If you'd like some heat and extra spice, try adding a hot sauce of your choice when you add the chicken broth, or try adding diced jalapeños or serranos when you saute onion and red bell pepper. You can also sub the diced tomatoes for a can of Rotel instead.
9. More Vegetables: Instead of sauteing just one red pepper, try adding an extra orange and/or yellow popper, or instead add diced zucchini. You may need to adjust the amount of oil when the veggies are cooking.

Nutrition

Serving: 1/4 of the recipe | Calories: 579kcal | Carbohydrates: 80g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 72mg | Sodium: 1039mg | Potassium: 799mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1033IU | Vitamin C: 47mg | Calcium: 33mg | Iron: 1mg

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