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fiesta chicken recipe stove top, in a skillet
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Fiesta Chicken

One-skillet Fiesta Chicken with rice, beans, corn, tomatoes, and melty cheese—bold taco flavor, cozy comfort, and easy weeknight magic.
Course Chicken Dinner, Main Course
Cuisine Mexican
Keyword Chicken and Rice, Chicken Breast, Easy Chicken Dinner, Easy Dinner
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 Servings
Calories 579kcal
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) can 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 teaspoon pepper. Heat olive oil (2 tablespoons) 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 (1/2 cup) and red bell pepper (1) on medium heat until soft, about 5 minutes. Add chicken broth (1 1/2 cups) and stir, scraping up all brown bits on the bottom of the pan.
  • Add taco seasoning (1 envelope), 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin (1 teaspoon), tomatoes (1 can), diced chilies (1 can), corn (1 can), black beans (1 can), and rice (1 cup), and bring to a boil. Reduce the heat to low, cover, and cook for 20 minutes.
  • Remove the lid and quickly add chicken to the rice. Sprinkle cheese (1 1/2 cups) 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 (1/4 cup), and serve.

Notes

  1. Don’t skip the browning—even if it’s “just cubes.” That little bit of color on the chicken creates the flavor foundation for the whole skillet. Plus, those browned bits on the bottom of the pan melt into the broth and make the rice taste like you cooked it all day.
  2. Keep the rice at a gentle simmer. Once you cover the skillet, resist the urge to crank the heat. Low and steady keeps the rice tender and prevents scorching on the bottom.
  3. Add the cheese at the end and let it melt, not boil. Cheese gets grainy if it’s cooked too aggressively. Sprinkle it on, cover, and let the trapped heat do the work for that dreamy, melty top.
  4. Finish with something fresh for the best bite. Cilantro is classic, but even a little diced tomato, avocado, or green onion makes the whole dish feel brighter and more balanced.

Nutrition

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