Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon taco seasoning
- 1 tablespoon minced garlic
- 1 can (10 ounces) diced tomatoes with green chilies, not drained
- 1 can (8 ounces) plain tomato sauce
- 1 ½ cups (12 ounces / 360 g) chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup (185 g) long grain white rice, uncooked and rinsed
- 2 cups (226 g) Monterey Jack cheese, shredded
- Cherry tomatoes, for garnish
- Fresh cilantro, chopped (for topping)
- Sour cream, for garnish
- Lime wedges, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat and sauté chopped onion until softened.
- Toss chicken with taco seasoning, add to skillet, and cook until browned.
- Stir in minced garlic, diced tomatoes, tomato sauce, chicken broth, black beans, and rice, and mix well.
- Bring to a boil, then reduce heat, cover, and simmer until rice is tender.
- Stir in shredded cheese, cover to melt, and optionally broil for a bubbly top.
- Garnish with cherry tomatoes and cilantro, serve with sour cream and lime.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Consider marinating chicken with taco seasoning for extra flavor.
Using low-sodium chicken broth can help balance flavors.
Adjust spice levels by adding jalapeños or hot sauce as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 7
- Protein: 30
- Cholesterol: 65