Fiesta Chicken
This 30-minute Fiesta Chicken recipe is a fantastic meal, especially with a big family like mine! I make it with chicken breasts, veggies, beans, and rice all mixed with fire-roasted tomatoes, spices, and plenty of cheese. It is the best one-pan meal, perfect for those busy nights!
Tex-Mex cuisine is such a fun blend of Mexican and Texan flavors, and I love cooking it because my family enjoys it just as much as I do. For me, it is the perfect one-pan meal packed with nutritious ingredients like black beans, brown rice, and chicken, keeping everyone happy and full after a long day of activities. Plus, the fact that I can have this Fiesta Chicken ready in just 30 minutes, just like my Instant Pot rice and beans recipe, makes it a total win.
Table of contents
For this Fiesta Chicken recipe, all I need is some chicken, rice, beans, veggies, a few spices, and a good sprinkle of cheese. What really wins me over is the easy cleanup, one pan, a quick rinse, straight into the dishwasher, and I can actually wake up to a clean kitchen ready for another busy day with my family. That’s a big reason why I love easy meals like this, and if you’re anything like me, you have to check out my one pan Italian chicken and rice or my chicken burrito skillet too, both are hearty and just as simple.
Why you will love this recipe
- One pan, easy cleanup: I make this when I need a hearty meal without a mountain of dishes. Everything cooks together in one skillet with chicken, rice, beans, and veggies, and clean-up is done in minutes.
- Fast and family-approved: This Fiesta Chicken is ready in about 30 minutes, which is perfect for our busy weeknights. My kids love the cheesy rice and chicken, and I love how full it leaves everyone.
- Full of flavor and texture: I mix fire-roasted tomatoes, black beans, jalapenos, cumin, and smoked paprika to add a little spice, some crunch from the veggies, and a lot of flavor.
- So flexible for toppings: I always put out sour cream, diced avocado, salsa, and a pile of chips on the table. Everyone gets to build their own plate the way they want, and it is like a little party at dinner time.
What you will need
- Chicken and beans: I use boneless chicken breasts for a tender base and toss in black beans for extra protein and fiber.
- Vegetables: I chop up onion, red and green bell peppers, garlic, and a little jalapeno to add fresh flavors and a little spice.
- Tomatoes and rice: Can fire-roasted diced tomatoes and instant brown rice is what I use to make it hearty without adding a lot of prep work.
- Broth: Low-sodium chicken broth is best so everything cooks up tender and full of flavor.
- Cheese: I sprinkle freshly grated cheddar cheese on top because it melts so perfectly.
- Seasonings and spices: I season the whole pan with onion powder, paprika, cumin, cayenne, oregano, salt, and cook everything with a bit of olive oil for that rich taste.
How to make
Sauté the chicken breast: I heat the olive oil in a large skillet over medium-high heat. Once it is hot, I add the chicken, onion, garlic, jalapeno, paprika, cayenne pepper, cumin, and salt, and cook while stirring for about three minutes until the chicken starts to brown.
Add in the rest: I add the green and red bell peppers, black beans, rice, and fire-roasted tomatoes to the skillet. Then, I give everything a good stir to mix it all together.
Pour and stir: I pour in the chicken broth and give everything a good stir to make sure the rice and veggies are evenly coated.
Let it simmer: I bring everything to a boil, then cover the pan, lower the heat, and let it simmer until the chicken is cooked through and the rice is almost tender. After that, I turn off the heat and let it sit, still covered, for about five more minutes until the liquid is absorbed.
Serve fiesta chicken: I adjust the seasoning if needed, then sprinkle a good handful of cheese on top. I love serving it with some fresh avocado slices and a spoonful of salsa on the side.
Expert tip
Pick the right rice
The most important tip for making the best Fiesta Chicken is to use instant brown rice, not regular brown rice. Instant brown rice cooks much faster and absorbs the flavors of the broth, veggies, and spices without overcooking the chicken. I remember one night when I used regular brown rice instead of instant, and it was a total flop. The rice stayed hard, the chicken got dry, and we had to pull out leftovers from the night before to save dinner. Now I always double-check that I grab instant brown rice because it cooks up perfectly every time.
More tips to consider:
- If I want to use regular long-grain white rice, I cook it separately according to the package directions and stir it in at the end.
- I save time by using leftover rotisserie chicken or whatever cooked chicken I already have in the fridge.
- I always make sure to use a non-stick skillet because it makes cleanup super fast and easy when everyone is already full and ready to relax.
- Sometimes I skip chopping and just use shredded or ground chicken to make it even easier.
- When I know we’ll be busy, I prep all the veggies and chicken the night before, so I can just throw everything together the next day.
Recipe variations
- Swap the sour cream: When I do not have sour cream, I swap it with plain Greek yogurt or a few spoon of cream cheese.
- Mix in veggies: I sometimes toss in canned corn, peas, or green beans, about 1 cup, to make it even heartier.
- Bring the heat: When we are craving extra flavor, I add 1 teaspoon of chili powder or taco seasoning to spice things up.
- Switch up meats: Sometimes I make this with pork strips, ground turkey, or beef when I want to switch it up for my family.
- Change the beans: When I run out of black beans, I use pinto beans or even kidney beans, and it always turns out great.
- Cheese it up: I love trying it with pepper jack or Monterey Jack cheese for a little extra flavor, or mozzarella when I want it super melty.
Serving suggestions
This Fiesta Chicken recipe has saved me so many times when we host family BBQs. I usually make a double batch and set it out with a big bowl of tortilla chips, Mexican salad and fresh homemade guacamole. Everyone can just help themselves, and it makes it so easy to feed a lot of people without standing in the kitchen all day.
One of my favorite memories was last Cinco de Mayo when we had a backyard party with family and friends. I made this Fiesta Chicken with extra toppings like fresh jalapeños, sour cream, and homemade salsa. We had a few pitchers of lemonade for the kids and kiwi margaritas for the adults, and for dessert, I served a big plate of Mexican wedding cookies. They were so soft and sweet, everyone kept going back for more.
How to store leftovers
- Store: I keep any leftovers in an airtight container in the fridge, and they stay good for about four days.
- Freeze: If I want to save it longer, I freeze the fiesta chicken in a freezer bag or container for up to three months.
- Thaw: When I am ready to use it, I just let it thaw overnight in the fridge so it stays fresh and tasty.
- Reheat: I usually reheat it in the microwave for a minute or two, or on the stove for about five to 10 minutes. If it seems a little dry, I just stir in a splash of chicken broth to bring it back.
Frequently asked questions
I absolutely use frozen chicken sometimes, even if it is leftovers from my last batch of Fiesta Chicken. I do not even bother thawing it out. I just add about 10 extra minutes to the cooking time. If I am using raw frozen chicken, I always make sure it reaches 160 degrees F before serving.
If you do not have any fire-roasted tomatoes, you can use Rotel tomatoes or regular canned tomatoes. But if you want that smoky flavor you get from the fire roasting, you can roast fresh tomatoes yourself. Just put them on a baking sheet and broil for five to seven minutes or until they are turning brown.
If my chicken ever turns out a little dry, it is usually because I cooked it too long. I always make sure to stop cooking once it hits 160 degrees F. If it goes past that, it can get chewy. I also keep an eye on the heat when I sauté the chicken, sticking to medium-high at the start so it cooks evenly without drying out.
More easy Mexican recipes to try:
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Fiesta Chicken
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 1/2 medium red onion diced
- 4 cloves garlic minced
- 1 jalapeno chopped – seeds and veins discarded
- 1 teaspoon onion powder
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon cayenne pepper or to taste
- 1 medium red bell pepper cored and chopped
- 1 medium green bell pepper cored and chopped
- 1 can black beans 15oz – rinsed and drained
- 1 can fire-roasted diced tomatoes in their juices 15oz
- 1 1/2 cups instant brown rice please use this type of rice specifically for best results
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Mexican blend cheese or cheddar cheese
Toppings:
- chopped fresh cilantro diced avocado, salsa, corn chips, sour cream
Instructions
- Place a large nonstick skillet over medium-high heat and add olive oil.
- Once the oil is hot, add the chicken, onion, garlic, jalapeño, onion powder, paprika, oregano, salt, cumin, and cayenne pepper. Sauté, stirring for about 3 minutes, until the chicken starts to brown.
- After that, add the bell peppers, black beans, tomatoes, and rice. Stir to combine.
- Next, pour in the chicken broth and give everything a good stir.
- Bring the mixture to a boil, and then cover and simmer on low heat for 5 minutes. The chicken should be done and the rice nearly tender. Taste and adjust for seasoning.
- Remove from heat and let the skillet stand covered, for another 5 minutes, until the liquid is absorbed.
- Sprinkle with cheese and any additional toppings. Serve warm.
Notes
Pick the right rice
The most important tip for making the best Fiesta Chicken is to use instant brown rice, not regular brown rice. Instant brown rice cooks much faster and absorbs the flavors of the broth, veggies, and spices without overcooking the chicken. I remember one night when I used regular brown rice instead of instant, and it was a total flop. The rice stayed hard, the chicken got dry, and we had to pull out leftovers from the night before to save dinner. Now I always double-check that I grab instant brown rice because it cooks up perfectly every time.More tips to consider:
- If I want to use regular long-grain white rice, I cook it separately according to the package directions and stir it in at the end.
- I save time by using leftover rotisserie chicken or whatever cooked chicken I already have in the fridge.
- I always make sure to use a non-stick skillet because it makes cleanup super fast and easy when everyone is already full and ready to relax.
- Sometimes I skip chopping and just use shredded or ground chicken to make it even easier.
- When I know we’ll be busy, I prep all the veggies and chicken the night before, so I can just throw everything together the next day.