This Fiesta Chicken recipe is ready in less than 30 minutes, provides nutrition from every food group, AND cooks entirely in one skillet (including the rice). Huzzah!
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Meet one of the first recipes I ever made.
This fiesta chicken recipe is an oldie but a goodie from my recipe archives.
It’s one of the first dishes I ever learned to cook (along with these Green Chile Chicken Enchiladas), so I can attest that even if you are just starting out in the kitchen, you can make it with confidence and success.
Despite its simplicity, fiesta chicken casserole is still a recipe I regularly make because it meets core dinner requirements:
- Easy. Can you chop and stir? You can make fiesta chicken and rice!
- Healthy. Veggies, lean protein, whole grains…the gang is all here.
- Tex-Mex Inspired. a.k.a. can serve as a vehicle for avocado. Like Cowboy Chicken and Cilantro Lime Chicken, this house approves.
- Even Better Leftover. This creamy fiesta chicken is a win for meal prep. Cook once and eat yummy leftovers all week!
Basically, if you want a simple, healthy, delicious chicken recipe that’s ready ASAP, fiesta chicken is the one for you! (This King Ranch Chicken would also fit the bill.)
5 Star Review
“A delicious solution to my ‘dinner emergency’ last night! So easy to put together after working late!”
— Lisa —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken. Dark and light meat both work there. Another great option is this Mexican Chicken and Rice dish with chicken thighs (or breasts as you prefer).
- Bell Peppers. Feel free to use one or more of your favorite colors. Just like in Beef Fajitas, I like to use a combination of red bell peppers and green.
- Onion. The aromatic foundation of this chicken recipe.
- Instant Brown Rice. My secret to getting this one-pan wonder on the table in under 30 minutes.
- Black Beans. These MVPs of Tex-Mex cuisine pack extra fiber and plant-based protein into every bite. (For more black bean goodness, try my Black Bean Corn Salad.)
- Fire-Roasted Tomatoes. Provide moisture and smoky roasted tomato flavor.
- Chicken Stock. Our main cooking liquid that flavors and steams the rice right in the pan with the other fiesta chicken ingredients.
- Spices. What makes this fiesta chicken and rice especially memorable is its combination of spices. Along with the usual Tex-Mex suspects such as cumin and cayenne, I add traditional ranch spices such as garlic powder, onion powder, and dill.
- Cheddar Cheese. Just enough to make things melty, gooey, and creamy without being overly heavy. Monterey jack, pepper jack, or your favorite shredded blend of Mexican cheeses make great swaps.
Fiesta Chicken
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- ½ medium yellow onion or red onion, chopped (about 1 cup)
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons dried dillweed
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper use 1/4 teaspoon or less if sensitive to spice
- 1 medium red bell pepper cored and chopped
- 1 medium green bell pepper cored and chopped
- 1 can reduced-sodium black beans (15 ounces) rinsed and drained
- 1 can fire-roasted diced tomatoes in their juices (15 ounces)
- 1 ½ cups instant brown rice* do not use white minute rice or regular rice as these will cook differently (see note)
- 1 cup low-sodium chicken stock
- ¾ cup freshly grated cheddar cheese
- Optional for serving: chopped fresh cilantro, diced avocado, plain nonfat Greek yogurt (or sour cream)
Instructions
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken begins to brown on the outside.
- Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock.
- Bring to a boil, and then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender.
- Let stand, covered, for 5 minutes, until the liquid is absorbed.
- Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.
Video
Notes
- *INGREDIENT NOTE: I have not tried this recipe with regular (not instant) rice or white rice instead of brown rice. If you want to experiment and use regular rice instead, I suggest sautéing the meat and vegetables in one skillet (you can drain the tomatoes first and then add them to the chicken and peppers at the end, heating until most of their liquid evaporates). Then, prepare the rice in its own pot according to the package directions (due to the longer cook time). Combine the two at the end with a bit of extra chicken stock if the mixture is too dry. Again, I haven’t tried the recipe this way, but that is my best suggestion.
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Warm leftover first chicken gently in the microwave or on the stovetop, with a splash of chicken stock or water to keep it from drying out.
- TO FREEZE: You can freeze fiesta chicken for up to 2 months in an airtight container. Let thaw overnight in the refrigerator before warming.
Nutrition
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Leftover Ideas
Wrap leftover fiesta chicken in whole wheat tortillas for a hearty, healthy, and filling burrito.
Frequently Asked Questions
I have not tried making this exact recipe in a slow cooker before, so it would be an experiment. However, this Crockpot Mexican Casserole is similar if you’d like a slow cooker Mexican dish.
I have only made and tested this recipe as written, so preparing fiesta chicken in an instant pot would be an experiment and require substantial changes to the recipe. Alternatively, I recommend this Instant Pot Mexican Casserole which has a similar flavor profile and ingredients.
This specific recipe was tested and developed with instant rice in mind. Other grains and rice will not cook properly in the time specified in the recipe. If you’re looking for a recipe with a similar flavor profile that uses long-grain rice, try this Mexican Shrimp. Alternatively, read the ingredient note in the recipe card below for my suggested method for using regular rice if you’re up for some experimentation.
I will do again but will brown chicken alone first. My pan isn’t large enough and I think made the chicken steam. I also needed more salt and pepper than called for.
Thanks for the feedback, Dee!
Thank you! My husband and I loved it! It’s definitely a keeper. He just added Texas Pete to spice it up more. However, it took me 30 minutes to prep!
So glad to hear! Good call on the Texas Pete ;)! Thank you Judy!
I love when I can cook everything in a single skillet. This had everything on, it had protein, carbs, veggies and nothing got overcooked. The cheese melted perfectly on top and made every bite a little creamy. Definitely keeping this one around. Thanks for sharing!
So glad to hear! Thank you Natasha!
Can cauliflower rice be used in lieu of instant rice?!
Hi Mary, I haven’t experimented with using cauliflower rice in this dish, but it might work. If you decide to give it a try, let us know how it goes!
I’m a big fan of meals that taste just as good (if not better) the next day, and this one definitely delivered. The flavors really came together, and it reheated perfectly with a quick splash of water.
Yay! Great to hear, Liza! Thank you!
Hi,
This recipe sounds delicious! I can’t wait to try it! I have regular brown rice, can I cook it until it’s almost done and then add it to the pan? Or what would you suggest? I just have so much regular brown rice, I don’t want to have to buy instant. Thank you so much in advance!! God Bless! 💜
Hi Bonnie! I have not tried this recipe with regular (not instant) rice or white rice instead of brown rice. If you want to experiment and use regular rice instead, I suggest sautéing the meat and vegetables in one skillet (you can drain the tomatoes first and then add them to the chicken and peppers at the end, heating until most of their liquid evaporates). Then, prepare the rice in its own pot according to the package directions (due to the longer cook time). Combine the two at the end with a bit of extra chicken stock if the mixture is too dry. Again, I haven’t tried the recipe this way, but that is my best suggestion.