Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.

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  • Put chicken in the bag with the remaining seasoning; shake to coat.

  • Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.

  • Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.

  • Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

448 calories; 13.4 g total fat; 106 mg cholesterol; 1561 mg sodium. 38.1 g carbohydrates; 43.9 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2015
This was tasty and filling and pretty healthy too! I used all the ingredients (scaled them down a bit for our tastes) with one exception--the rice I had was basmati so I cooked it beforehand. I ran out of liquid in the pan to finish the cooking process so I added a little bloody mary mix that I happened to have leftover from New Year's Day and that made the final touch to this. My leftovers will be snatched from us by visiting family members! Thanks Martha C. for our dinner! Read More
(5)

Most helpful critical review

Rating: 3 stars
06/25/2019
Defiantly a cold weather meal. I did not find it very flavorful. Read More
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/03/2015
This was tasty and filling and pretty healthy too! I used all the ingredients (scaled them down a bit for our tastes) with one exception--the rice I had was basmati so I cooked it beforehand. I ran out of liquid in the pan to finish the cooking process so I added a little bloody mary mix that I happened to have leftover from New Year's Day and that made the final touch to this. My leftovers will be snatched from us by visiting family members! Thanks Martha C. for our dinner! Read More
(5)
Rating: 4 stars
01/03/2015
This was tasty and filling and pretty healthy too! I used all the ingredients (scaled them down a bit for our tastes) with one exception--the rice I had was basmati so I cooked it beforehand. I ran out of liquid in the pan to finish the cooking process so I added a little bloody mary mix that I happened to have leftover from New Year's Day and that made the final touch to this. My leftovers will be snatched from us by visiting family members! Thanks Martha C. for our dinner! Read More
(5)
Rating: 4 stars
04/12/2015
Not recommended for children. It's pretty spicy. But it was delicious. I did not use the cumin I thought I had some turns out I didn't. Didn't need it either. Was just fine without it. One thing I did want to say was this recipe did not specify whether or not to drain the corn and beans. I did not drain the beans but I did drain the corn and it turned out a little runny but still good. I thought it was better than being dry. We just used bowls instead of plates. Read More
(3)
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Rating: 5 stars
06/06/2018
Great but a little spicy for most of the family. Will try again without the chipotle pepper. Read More
Rating: 4 stars
09/06/2017
It was too easy and tasty not to make again and again. Read More
Rating: 5 stars
02/05/2019
Very good. Very spicy. We added sour cream on top. Also goes well inside tortilla as a burrito. Read More
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Rating: 5 stars
01/05/2019
Easy is an understatement. This recipe made a simple and filling dinner that the whole family enjoyed. The spices bring just the right amount of heat! Read More
Rating: 5 stars
10/02/2019
Really quick and easy mex meal! Followed directions exactly and it came out great! Used already diced chicken breast from the grocer which cut down on time. Hubby and I both loved it, but he did add a couple of shakes of Frank's hot sauce on his because he loves it hot! Read More
Rating: 5 stars
01/24/2018
Wow! This stuff is great! Had some thin sliced chicken breasts and some leftover white rice from Chinese the other night and came across this recipe from an ingredient search. So glad I did! Cut the chicken in about 2 inch squares since it was already thin sliced. My rice was already cooked so I put that in right before I put the cheese on top and let it heat up in the bubbling goodness while the cheese melted. I'm sure the spices would have absorbed more had I cooked the rice in the sauce but it was still spicy enough. Served with shredded lettuce sliced black olives and sour cream on the side when I needed to cool things down a little. Hubs went back for 2nds and was happy I only had one plate.... because we now have enough leftover for dinner tomorrow! Read More
Rating: 5 stars
03/20/2018
Everyone loves it! I roasted my corn before adding to pot also served with sourcream and corn chips. Easy and delicious! Read More
Rating: 3 stars
06/25/2019
Defiantly a cold weather meal. I did not find it very flavorful. Read More