Go Back
Print
Chicken Chili Rice and Beans

Chicken Chili Rice and Beans

Chicken Chili Rice and Beans - a deliciously economical and nutritious way to feed a crowd without sacrificing flavour.
Course Dinner
Cuisine Mexican Inspired
Keyword budget meals, chicken, chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 610 kcal
Author Barry C. Parsons

Ingredients

  • 1 1/2 pounds to 2 boneless skinless chicken thighs well trimmed of visible fat and diced into bite sized pieces., or breasts
  • 2 tbsp canola oil
  • one large onion diced fine
  • 3 cloves garlic minced
  • 3 1/2 cups diced tomatoes (canned)
  • 2 1/2 cups kidney beans
  • 2 tbsp chili powder or more to taste
  • 1/2 tsp ground cumin
  • 2 cups frozen corn thawed
  • salt and pepper to season
  • 6 cups cooked steamed rice

Instructions

  1. In a dutch oven, heat the canola oil over medium heat and add the diced chicken. Season with salt and pepper and cook until the chicken has lightly browned.
  2. Remove the chicken from the pot and set aside.
  3. Add the onions and garlic to the pot and cook until the onions begin to soften.
  4. Add the tomatoes, kidney beans, chili powder and cumin. Season with salt and pepper and simmer for 15 minutes.
  5. Add the browned chicken back to the pot along with the thawed corn and bring back to a simmer for an additional 15 minutes before serving over the steamed rice.

Recipe Notes


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.