Santa Fe Chicken & Rice
This Tex-Mex inspired Santa Fe Chicken and Rice dish is prepared in one pan and filled with protein, grains and veggies to keep you feeling satisfied.
(186 votes, average: 3.63 out of 5)
Ingredients
- 2 bags Success® White Rice
- 4 boneless, skinless chicken breasts
- 4 tsp chili powder, divided
- 4 tsp cumin, divided
- 2 tsp salt, divided
- 1 tsp pepper, divided
- 2 tbsp olive oil
- 1 cup red bell peppers, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa, mild or spicy
- 1 cup Monterey Jack cheese, shredded
- 2 avocados, sliced or diced (for garnish)
- Cilantro, chopped (for garnish)
Instructions
Step 1
Preheat oven at 375°F. Prepare rice according to package directions.
Step 2
Season each chicken with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper.
Step 3
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken and sear for about 5 minutes on each side until golden brown.
Step 4
Reduce the heat to medium and add the bell peppers around the chicken in the skillet. Cook for 3 minutes until the peppers start to soften. Add black beans, corn and salsa over the chicken and peppers, spreading everything evenly in the pan.
Step 5
Transfer the skillet to oven and bake for about 20 minutes, or until the chicken is cooked through to 165°F. With 5 minutes remaining sprinkle cheese on top of the chicken.
Step 6
Serve the chicken with the rice. Top with avocado and cilantro.
