South Western Fiesta Chicken
YUM!! We are obsessed with this meal in the Baum Household 😉
FOR THE RICE
- 1 cup long grain white rice
- 2 cups water
- 1 teaspoon salt
- juice of 1/2 a lime (I don’t love a strong lime taste so you can definitely do a full lime but I stick to 1/2)
- 2-3 tablespoons cilantro, chopped
FOR THE CHICKEN
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons taco seasoning
- 2 tablespoons olive oil
- 1 large diced onion
- 2 diced bell peppers
- 2 cups corn (fresh or frozen)
- 3 cloves garlic, minced
- 1 (15.5 ounce) can black beans, drained
- 1 (10 ounce) can Green Chiles, drained
- 1 cup pico
- 1 large tomato, diced
- 1 avocado, diced
- Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Set aside and keep covered.
- Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
- In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.
- Add the drained black beans and pico, rice, and chicken. Stir all to combine. Garnish with extra chopped cilantro and top with diced avocado and fresh tomatoes.
- This makes quite a bit! Brian & I had leftovers for days! Enjoy! 🙂