Mexican chicken dinner (Print)

One-pan dinner with chicken, beans, and rice cooked together. A quick and delicious meal done in half an hour!

# Ingredients:

→ Protein & Grains

01 - 1 cup of white rice, long-grain works best
02 - 1 pound chicken (boneless thighs or breasts), chopped into small chunks
03 - 1 cup of corn, frozen or canned is fine
04 - One 15-ounce can of black beans, rinsed and drained

→ Veggies & Aromatics

05 - 1 lime, squeeze out the juice
06 - Cilantro, roughly chop it for garnishing
07 - A medium-sized onion, dice it up
08 - 1 red or green bell pepper, diced into small pieces

→ Seasonings

09 - 1 teaspoon each of chili powder, cumin, and garlic powder
10 - A sprinkle of salt and black pepper to your taste
11 - 2 tablespoons of olive oil for cooking

→ Optional Toppings

12 - Shredded cheese for extra creaminess
13 - Some sliced avocado for a creamy touch
14 - A few slices of jalapeños if you like it hot
15 - A dollop of sour cream to cool things down

# Steps:

01 - Mix the chicken with garlic powder, chili powder, cumin, salt, and black pepper in a bowl. Let it sit there while you get the veggies ready.
02 - Heat oil in a large pan over medium-high heat. Add the chicken and cook it for about 6 minutes, stirring now and then until it looks golden on the outside.
03 - Toss the onion and bell pepper into the pan, stirring them in so they cook down a bit and soak up the flavors, about 3 minutes.
04 - Add the rice and stir it around to coat it in the spices. Then throw in the black beans and corn, mixing until they're all spread out evenly in the pan.
05 - Pour in 1.5 cups of chicken broth or water. Bring it to a boil, then lower the heat to a simmer. Cover the pan and let it sit for 15-20 minutes, long enough for the rice to soak up all the liquid and turn soft.
06 - Fluff everything with a fork, then squeeze fresh lime juice over the top. Sprinkle on the chopped cilantro and grab your favorite toppings like avocado or sour cream if you'd like.

# Notes:

01 - This dish stores well for later and might even taste better the next day!
02 - Want more heat? Toss in chopped jalapeño when cooking the bell pepper or drizzle on hot sauce at the end.
03 - You can swap in brown rice, but it'll need extra liquid and about 10 more minutes cooking time.

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