Ingredients for Cheesy Spanish Rice With Chicken And Black Beans
- Vegetable Oil
- Ground Chicken
- 1 onion (chopped)
- Jalapeno Peppers
- Garlic Clove
- Converted Rice
- Diced Tomatoes With Juice
- Tomato Paste
- 1/2 cup chicken broth
- Chilies
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- Salt
- Black Pepper
- 1 (15-ounce) can black beans (rinsed and drained)
- Corn
- 1 cup shredded cheddar cheese
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How to Make Cheesy Spanish Rice With Chicken And Black Beans
- Cook 1 cup of uncooked long-grain rice according to package directions. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 onion (chopped) and 2 cloves garlic (minced) and cook until softened, about 5 minutes.
- Add 1 pound boneless, skinless chicken breasts to a food processor and pulse until coarsely ground. Be careful not to over-process!
- Add the ground chicken to the skillet and cook until browned, about 7-10 minutes, breaking it up with a spoon. Drain off any excess grease.
- Stir in 1 (15-ounce) can black beans (rinsed and drained), 1 (10-ounce) can diced tomatoes and green chilies (undrained), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, and salt and pepper to taste.
- Simmer for 5 minutes, stirring occasionally.
- Stir in the cooked rice, 1 cup shredded cheddar cheese, and 1/2 cup chicken broth. Cook until heated through and cheese is melted, about 2-3 minutes.
- Serve hot and enjoy! Garnish with fresh cilantro or avocado, if desired.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
67g
Fat
48g
Carbs
31g
