Smoky Paprika Chicken Skillet

Tender seasoned chicken breast cooked with sweet bell pepper, corn, and black beans over fluffy jasmine rice in a single skillet.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.41/serving

Dietary

• Egg-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• one-pot
• sauté
• quick
• comfort food
• smoky
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 1 red bell pepper (medium, diced)
• 3 clove garlic (minced)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can canned black beans (rinsed and drained)
• 1 cup frozen sweet corn
• 1.5 cup long grain white rice (uncooked)
• 2.75 cup chicken broth
• 0.5 cup shredded cheddar cheese

Instructions

1. Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Season chicken breast with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, smoked paprika, and ground cumin.
2. Add seasoned chicken to the skillet and sauté for 4 to 5 minutes until lightly golden on all sides, then transfer to a plate.
3. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Sauté the yellow onion and red bell pepper for 3 minutes until softened, then stir in minced garlic for 30 seconds.
4. Stir in the uncooked long grain white rice, black beans, frozen sweet corn, chicken broth, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
5. Bring the liquid to a rolling boil, nestle the chicken pieces into the rice mixture, cover tightly with a lid, and reduce the heat to low. Simmer for 15 minutes without lifting the lid, until the rice is tender and liquid is absorbed.
6. Remove from heat, let rest covered for 3 minutes, then sprinkle with shredded cheddar cheese before serving.

Notes

Keep the lid firmly closed during the simmer step to ensure the rice cooks through evenly.

Nutrition (per serving)

• Calories: 445
• Protein: 34.2 g
• Carbohydrates: 52.4 g
• Fat: 9.8 g
• Fiber: 5.1 g
• Sodium: 680 mg
• Saturated Fat: 2.4 g
• Sugar: 3.2 g
• Cholesterol: 72 mg