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This Fiesta Chicken recipe is ready in less than 30 minutes, provides nutrition from every food group, AND cooks entirely in one skillet (including the rice). Huzzah!
This fiesta chicken recipe is an oldie but a goodie from my recipe archives.
It’s one of the first dishes I ever learned to cook (along with these Green Chile Chicken Enchiladas), so I can attest that even if you are just starting out in the kitchen, you can make it with confidence and success.
Despite its simplicity, fiesta chicken casserole is still a recipe I regularly make because it meets core dinner requirements:
Basically, if you want a simple, healthy, delicious meal that’s ready ASAP, fiesta chicken is the one for you! (This King Ranch Chicken would also fit the bill.)
“A delicious solution to my ‘dinner emergency’ last night! So easy to put together after working late!”
— Lisa —
Combining fresh ingredients and everyday pantry staples, like black beans and fire-roasted tomatoes, this is truly the BEST fiesta chicken recipe that cooks entirely in one pan (like in this Taco Skillet).
Fiesta chicken is a fantastic make-ahead dinner. Prepare as directed and then portion into individual storage containers you can take with you to the office and quickly heat up for lunch throughout the week.
Wrap leftover fiesta chicken in whole wheat tortillas for a hearty, healthy, and filling burrito.
Seasoned with 100% natural vegetable oil for a naturally nonstick finish that improves with use, it’s a perfect tool to sear, sauté, bake, broil, braise, or grill.
Fiesta chicken: a recipe that will never go out of style.
I have not tried making this exact recipe in a slow cooker before, so it would be an experiment. However, this Crockpot Mexican Casserole is similar if you’d like a slow cooker Mexican dish.
I have only made and tested this recipe as written, so preparing fiesta chicken in an instant pot would be an experiment and require substantial changes to the recipe. Alternatively, I recommend this Instant Pot Mexican Casserole which has a similar flavor profile and ingredients.
This specific recipe was tested and developed with instant rice in mind. Other grains and rice will not cook properly in the time specified in the recipe. If you’re looking for a recipe with a similar flavor profile that uses long-grain rice, try this Mexican Shrimp. Alternatively, read the ingredient note in the recipe card below for my suggested method for using regular rice if you’re up for some experimentation.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, onion, garlic powder, onion powder, paprika, dill, salt, cumin, and cayenne pepper. Sauté, stirring often, for 3 minutes, until the chicken begins to brown on the outside.
Stir in the red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock.
Bring to a boil, and then cover and simmer on low heat for 5 minutes, or until the chicken is done and the rice is nearly tender. Let stand, covered, for 5 minutes, until the liquid is absorbed.
Taste and adjust seasonings as desired. Sprinkle with cheese and any additional desired toppings. Serve warm.
Serving: 1(of 6); without toppingsCalories: 347kcalCarbohydrates: 38gProtein: 28gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 63mgPotassium: 687mgFiber: 7gSugar: 4gVitamin A: 1468IUVitamin C: 47mgCalcium: 172mgIron: 4mg
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