Fiesta Chicken & Rice

Put a little zing and zest into dinner time with this tasty, healthy and easy Fiesta Chicken & Rice dish. 

INGREDIENTS

  • 1 cup long grain white rice
  • 2 cups water
  • 1 teaspoon salt
  • juice of 1 lime
  • 2-3 tablespoons cilantro, chopped
  • 1 pound boneless, skinless chicken breasts
  • 1 envelope or 3 tablespoons taco seasoning
  • 2 tablespoons olive oil
  • 2 cups diced onion (about 1 onion)
  • 2 cups diced bell peppers (about 3 bell peppers)
  • 2 cups corn, fresh or frozen
  • 3-4 cloves garlic, minced
  • 1 10-oz Cedar’s Black Bean Salad
  • 1 avocado, diced
Serves 2-3 Total 30-60 Minutes

DIRECTIONS

  1. 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 14 minutes. Set aside and keep covered.
  2. 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.
  3. 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.
  4. Add Cedar’s Black Bean Salad, rice, and chicken. Stir all to combine. Garnish with extra chopped cilantro and top with diced avocado. Serve and enjoy.