One Pan Fiesta Chicken and Rice (Print Version)

Seasoned chicken cooked and chopped, combined with yellow rice, black beans, corn, Rotel, and lime juice, topped with melted cheese.

# Ingredients:

→ For the Chicken

01 - 1 lb boneless skinless chicken breasts or thighs
02 - Garlic powder (to taste)
03 - Onion powder (to taste)
04 - Cumin (to taste)
05 - Oregano (to taste)
06 - Lawry's seasoning salt (to taste)
07 - Black pepper (to taste)
08 - 1 tablespoon oil (vegetable or avocado)
09 - 1 tablespoon salted butter

→ For the Rice and Vegetables

10 - 1 yellow onion, diced
11 - 1 to 2 jalapeños, diced (optional)
12 - 4 to 5 cloves garlic, minced
13 - 1 cup yellow rice (parboiled Spanish rice, or regular rice)
14 - Same seasonings as chicken (about 1/2 teaspoon each)
15 - 2 cups water
16 - 1 can whole kernel corn, drained
17 - 1 can black beans, rinsed and drained
18 - 1 can Rotel (diced tomatoes with green chilies)
19 - Juice of 1 lime

→ For Topping

20 - 1 cup Chihuahua cheese or quesadilla cheese
21 - Chopped fresh cilantro for serving (optional)

# Instructions:

01 - Season the chicken generously with garlic powder, onion powder, cumin, oregano, Lawry's seasoning salt, and black pepper - use enough that the chicken is well coated all over. Heat the butter and oil in a large skillet over medium heat and cook the chicken until fully cooked through. Remove the chicken from the skillet and chop it into bite-sized pieces. Set aside.
02 - In the same skillet, add the diced onion and jalapeños if using. Cook for about 5 minutes or until the onion is soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
03 - Stir in the rice and season with the same spices you used for the chicken - about 1/2 teaspoon each of garlic powder, onion powder, cumin, oregano, seasoning salt, and black pepper. Stir to coat the rice with the seasonings.
04 - Stir in the water, drained corn, rinsed and drained black beans, Rotel, and lime juice. Mix everything together well.
05 - Bring the mixture to a boil, then put the lid on and reduce the heat to a simmer. Cook for about 20 minutes, stirring occasionally, until the rice is fully cooked and tender. If using regular rice instead of yellow rice, you may need to cook a bit longer.
06 - When the rice is cooked, stir the chopped chicken back in. Sprinkle the cheese evenly over the top. Put the lid on for a few minutes to let the cheese melt.
07 - Serve hot, garnished with fresh chopped cilantro if you like. This is so flavorful and everything cooks in one pan!

# Notes:

01 - Yellow rice (Spanish rice) is parboiled and cooks faster than regular white rice.
02 - If using regular white rice, you may need to add 5-10 more minutes of cooking time.
03 - Chicken thighs stay juicier than breasts, but either works great in this recipe.
04 - Adjust the jalapeños to your heat preference - use one for mild, two for spicier.
05 - The lime juice adds a fresh, bright flavor that really makes this dish pop.
06 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.

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