From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and cook for 3 minutes or until starting to soften.
2
While the onion cooks, cut the chicken breast into 1" cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minutes, or until the chicken has lost most of it's pink color. Add the garlic, spices, tomato paste, diced tomatoes and broth and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
3
Remove from heat and top with the grated cheese and chopped cilantro. Serve with lime wedges and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Sear Chicken First for Depth 🍗Remove chicken after searing and set aside before building the base—this creates a flavorful fond and prevents overcooking the meat in the final simmer.
- Bloom Your Tomato Paste 🍅Cook tomato paste in oil for 1-2 minutes before adding other liquids to deepen its flavor and eliminate any raw taste in the finished dish.
- Toast Rice for Nutty Flavor 🍚Stir uncooked rice in the hot oil for 2-3 minutes until slightly golden before adding liquid—this enhances texture and adds a subtle nutty complexity.
- Reserve Lime and Cilantro for Last 🍋Add fresh lime juice and cilantro in the final minute to preserve their bright, vibrant flavors rather than cooking them down into the dish.
- Use Chicken Stock Warmed 🔥Heat your chicken stock separately before adding to the pot—warm liquid maintains consistent cooking temperature and prevents the rice from absorbing heat unevenly.
Recipe Facts
Diet at a Glance
Low Sugar
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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