Mexican Chicken and Rice with Black Beans
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Feasting at Home · by Tonia Schemmel | Feasting at Home★ 5.0

Mexican Chicken and Rice with Black Beans

NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 86%
CARBS 69G44% OF CAL
9G FIBER0G ADDED2G INTRINSIC58G OTHER2G TOTAL SUGAR
FAT 20G28% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pan Mexican chicken and rice with black beans, featuring spice-rubbed chicken thighs cooked with peppers, onions, and cilantro. It's a flavorful, complete meal ready in under an hour.

mainmexicanbowlchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds chicken thighs, boneless
  • 2 tablespoons oil (for searing the chicken)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ancho chili powder
  • 2 teaspoons dried cumin
  • 2 teaspoons dried coriander
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1 bunch cilantro, reserve sprigs for garnishing, chop the rest, including the tender stems
  • 1 green bell pepper, large pieces
  • 1 jalapeno, rough chop- seeds removed if desired- add less for less spice
  • 1/2 yellow onion, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 2 x 14-ounce cans of black beans, drained (3 cups, cooked with salt)
  • 1 1/2 cups long-grain white rice, like basmati
  • 2 1/4 cups chicken broth (low sodium)
PREP
25M
SODIUM
995MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.