Mexican Chicken and Rice

By lorik

Ingredients

• COMBINE:
• 1 Tbsp. each chili powder and ground cumin
• 1 tsp. each ground coriander and kosher salt
• 1/2 tsp. black pepper
• 1 1/2 lb. boneless, skinless chicken thighs, cubed
• HEAT:
• 3 Tbsp. olive oil, divided
• 1/2 cup each diced white onion and yellow bell pepper
• 1 Tbsp. each minced fresh garlic and serrano chile
• STIR IN:
• 1 1/2 cups dry basmati rice
• 2 3/4 cups low-sodium chicken broth
• 1 can black beans (15 oz.), drained and rinsed
• 1/4 cup minced fresh cilantro
• 2 Tbsp. fresh lime juice
• GARNISH: Sliced radishes
• Seeded, diced Roma tomato
• Sliced serranos
• Fresh cilantro leaves

Details

Servings 6
Cooking time 40mins
Adapted from cuisineathome.com

Preparation

Step 1

Combine chili powder, cumin, coriander, salt, and black pepper in a large bowl. Add chicken and toss to coat. Heat 2 Tbsp. oil in a 12-inch skillet over medium until shimmering. Add chicken and brown on all sides, 5–6 minutes. Transfer chicken to a plate. Heat remaining 1 Tbsp. oil in same skillet over medium. Add onion, bell pepper, garlic, and minced serrano; cook 1–2 minutes. Stir in rice and cook 1 minute. Add broth, scraping up any brown bits, and bring to a boil. Return chicken to skillet, cover, reduce heat to low, and cook until chicken is cooked through and rice is tender, 20 minutes. Stir in beans, minced cilantro, and lime juice. Garnish chicken and rice with radishes, tomato, sliced serranos, and cilantro leaves.

Per serving: 457 cal; 12g total fat (2g sat); 108mg chol; 707mg sodium; 60g carb; 6g fiber; 30g protein