Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound chicken thighs (thinly sliced into 2-inch pieces)
- 1/2 large onion, thinly sliced
- 1 red bell pepper (thinly sliced then halved)
- 1 orange bell pepper (thinly sliced then halved)
- 1 yellow bell pepper (thinly sliced then halved)
- 4 cloves garlic (minced)
- 2 tablespoons flour
- 2 teaspoons chicken bouillon powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 3/4 cup long-grain white rice, uncooked
- 1 15 oz. can black beans (rinsed and drained)
- 1 4 oz. can mild diced green chilies
- 1 14 oz. can crushed tomatoes
- 4 14.5 oz. cans low sodium chicken broth
- 2 tablespoons cornstarch
- 1 cup freshly grated Pepper Jack cheese (or more to taste)
- Tortilla chips/strips
- Fresh cilantro
- Sour cream
- Avocados
- Tomatoes
- Lime juice
- Hot sauce to taste
Instructions
- In a large Dutch oven, heat olive oil and butter over medium-high heat. Add chicken and onions; sauté until chicken begins to brown.
- Stir in bell peppers, garlic, flour, and seasonings; cook until fragrant.
- Add rice, black beans, green chilies, crushed tomatoes, and three cans of chicken broth. Mix cornstarch with remaining broth before adding it to the pot.
- Bring to a boil then reduce heat to medium-low and simmer for 8-12 minutes until rice is cooked through.
- Remove from heat; stir in grated cheese until melted. Adjust consistency with additional broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg