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 Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6servings
Calories610kcal
AuthorBarry C. Parsons
Ingredients
1 1/2poundsto 2 boneless skinless chicken thighswell trimmed of visible fat and diced into bite sized pieces., or breasts
2tbspcanola oil
one large oniondiced fine
3clovesgarlicminced
3 1/2cupsdiced tomatoes(canned)
2 1/2cupskidney beans
2tbspchili powderor more to taste
1/2tspground cumin
2cupsfrozen cornthawed
salt and pepper to season
6cupscooked steamed rice
Instructions
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.
Remove the chicken from the pot and set aside.
Add the onions and garlic to the pot and cook until the onions begin to soften.
Add the tomatoes, kidney beans, chili powder and cumin. Season with salt and pepper and simmer for 15 minutes.
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.