Mexican Chicken and Rice (Fiesta Chicken)

Step 1

Season the chicken pieces with taco seasoning, ensuring they are well coated. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and nearly cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. 1 pound boneless skinless chicken breasts, 2 tablespoons taco seasoning mix, 1 tablespoon olive oil

Step 2

In the same skillet, add a bit more oil if needed, and sauté the onion, and green bell pepper until they start to soften, about 3-4 minutes; add garlic and cook 30-45 seconds more. 1 small onion, 2 cloves garlic, 1 green bell pepper

Step 3

Stir in the corn, black beans, and Rotel. Cook for another 2 minutes. 1 can corn, 1 can black beans, 1 can Rotel tomatoes

Step 4

Return the chicken to the skillet and mix in the chicken broth, heavy cream and cooked rice. Stir well to combine everything evenly. Bring the mixture to a simmer and let it cook for about 5 minutes, or until the sauce starts to thicken slightly. 1/2 cup chicken broth, 1/2 cup heavy cream, 2 cups cooked rice

Step 5

Sprinkle the shredded Colby Jack cheese over the top, then cover with a lid and let it simmer unPl the cheese is melted and the chicken is fully cooked, about 3-5 minutes. 1 cup Colby Jack cheese

Step 6

Garnish with fresh cilantro before serving. Fresh cilantro