Description
Mouthwatering Chicken, Rice and Beans delights palates with classic Latin American comfort. Hearty ingredients blend seamlessly, promising a satisfying meal packed with rich flavors you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 3–4 boneless skinless chicken breasts
Grains and Starches:
- 1 cup long-grain rice
Beans and Vegetables:
- 1 can (15 ounces / 425 grams) black beans, rinsed
- 1 medium onion, diced
- 1 bell pepper, diced
Seasonings:
- 2 cups chicken broth or water
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat oven to 400°F (200°C) and lightly coat a baking dish with cooking spray to prevent sticking.
- Generously season chicken pieces with salt and freshly ground black pepper, arranging them evenly in the prepared dish.
- Distribute chopped onions and colorful bell peppers across the chicken, creating a vibrant base layer.
- Combine rice, black beans, garlic powder, and ground cumin in a separate mixing bowl, ensuring even spice distribution.
- Spread the rice and bean mixture uniformly over the chicken and vegetable layer, creating a complete one-pan meal.
- Carefully pour chicken broth or water into the dish, ensuring the rice is completely submerged for proper cooking.
- Securely cover the baking dish with aluminum foil to trap moisture and promote even cooking.
- Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165°F and rice is tender and fully cooked.
- Remove foil during the last 5 minutes of cooking to allow slight browning and crisp edges if desired.
Notes
- Swap protein options by using tofu, turkey, or fish for variety and different dietary needs.
- Rinse canned black beans thoroughly to reduce sodium and improve digestibility.
- Add fresh herbs like cilantro or parsley after baking for bright, fresh flavor and extra nutrition.
- Use low-sodium broth or water to control salt content and create a healthier one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 34
- Calories: 195
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg