Ingredients
Scale
- 1 pound diced chicken breast
- 1 cup rice (white or brown)
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- In a large pot, sauté the diced chicken over medium heat until browned.
- Add the rice, black beans, corn, diced tomatoes, chicken broth, and taco seasoning.
- Stir to combine and bring to a boil.
- Reduce heat to low, cover the pot, and simmer for about 20 minutes or until the rice is tender.
- Remove from heat and stir in shredded cheese until melted.
- Season with salt and pepper to taste, and garnish with chopped cilantro before serving.
Notes
Use precooked rotisserie chicken to save time and consider instant rice for quicker cooking. This dish is perfect for meal prep and can be stored in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg