Ingredients
For the chicken and rice
1 1/4 lb (565 g) boneless skinless chicken breast, cut into bite-size pieces
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons olive oil
1 small yellow onion, diced
1 cup (190 g) long-grain white rice, rinsed and drained
1 can (14.5 oz/410 g) diced tomatoes, drained
1 can (15 oz/425 g) black beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 1/2 cups (600 ml) low-sodium chicken broth
For finishing
1 cup (115 g) shredded Monterey Jack, Colby Jack, or cheddar cheese
1 cup diced fresh tomatoes
2 green onions, thinly sliced
1/2 cup sour cream
1/2 cup guacamole
1 lime, cut into wedges
1/4 cup chopped fresh cilantro, optional
Instructions
- Season the chicken: Pat the chicken dry and season it with 1 teaspoon kosher salt and the black pepper.
- Cook the onion: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until softened.
- Brown the chicken: Add the chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned on the outside. It will finish cooking with the rice.
- Toast the rice: Stir in the rinsed rice and cook for 1-2 minutes, scraping the pan, until the grains look slightly glossy.
- Simmer the skillet: Add the diced tomatoes, black beans, chili powder, cumin, smoked paprika, garlic powder, onion powder, remaining 1/2 teaspoon salt, and chicken broth. Bring to a simmer, cover tightly, reduce heat to low, and cook for 18-20 minutes, until the rice is tender and the chicken reaches 165°F.
- Rest and melt cheese: Remove the pan from the heat and let it sit covered for 5 minutes. Sprinkle the cheese over the top, cover again, and let it melt for 2-3 minutes.
- Serve with toppings: Fluff gently and spoon into bowls. Top with fresh tomatoes, green onions, sour cream, guacamole, lime, and cilantro if using.