Ingredients for Mexican Chicken With Mixed Up Rice And Beans
- Boneless Skinless Chicken Breasts
- 2 tablespoons olive oil
- 1 stalk celery, finely chopped
- 1 medium onion, chopped
- Green Bell Pepper
- Jalapeno Pepper
- White Wine
- 1 chicken bouillon cube (or 1 teaspoon chicken bouillon powder)
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- Taco Seasoning Mix
- Cooked Rice
- 1 cup frozen corn
- 1/2 cup sliced black olives
- 1 (15 ounce) can black beans, rinsed and drained
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How to Make Mexican Chicken With Mixed Up Rice And Beans
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pan. Set aside.
- Add celery, onion, and bell pepper to the skillet and sauté until softened, about 5-7 minutes.
- Return the chicken to the skillet. Stir in the white wine, chicken bouillon, crushed tomatoes, and tomato paste.
- Add taco seasoning and bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through.
- While the chicken simmers, prepare the rice mixture: In a separate bowl, gently toss together the cooked rice, corn, black olives, and black beans.
- Serve the chicken and its sauce over a generous bed of the rice mixture.
- Top with sour cream, guacamole, salsa, and serve immediately with warm tortillas.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
40g
Fat
7g
Carbs
23g
