Mexican Chicken & Rice Skillet | Healthy + Quick + Easy

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is high in protein, while white rice is a budget-friendly option.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are nutritious, while canned beans save time and money.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

Heat a skillet on the stove and add a little canola oil.

Once the oil is hot, add the chicken to the pan, seasoning with salt and pepper.

Cook the chicken for 5-6 minutes, breaking it up with a spoon until it's no longer pink.

Add diced green bell pepper and onion to the skillet, cooking until softened.

Add minced garlic and jalapeno, cooking for about 30 seconds until fragrant.

Add rinsed and drained canned black beans and frozen corn kernels to the skillet.

Stir in the rice, then add the vegetable broth and stir again.

Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally to prevent sticking.

While the rice cooks, prepare the sauce by blending sour cream, green onion, fresh cilantro, lime juice, and salt in a food chopper or blender.

Once the rice is tender, top the dish with the sauce, avocado, red onion, and fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary