Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken thighs (thinly sliced)
- 1/2 large onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 orange bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 4 cloves garlic (minced)
- 3/4 cup long-grain white rice (uncooked)
- 1 can black beans (rinsed and drained)
- 1 can diced green chilies
- 1 can crushed tomatoes
- 4 cans low sodium chicken broth
- 2 tablespoons flour
- 2 teaspoons chicken bouillon powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons cornstarch
- 1 cup freshly grated Pepper Jack cheese (or more to taste)
- Tortilla chips/strips
- Fresh cilantro
- Sour cream
- Avocados
- Tomatoes
- Lime juice
- Hot sauce to taste
Instructions
- Sauté chicken and onions in olive oil and butter over medium-high heat until onions are translucent and chicken is browned.
- Add bell peppers, garlic, flour, and all seasonings; cook while stirring for about 2 minutes.
- Stir in rice, black beans, green chilies, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with the last can of broth before adding to the mixture. Bring to a boil then simmer for 8-12 minutes until rice is cooked.
- Remove from heat and stir in cheese until melted. Adjust consistency with additional broth or water if needed. Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 85mg