Chicken, Corn and Pinto Bean Tomato Skillet
Tender chicken thighs simmered with tomatoes, corn, peppers, and pinto beans, served with rice and bright cilantro.
- Calories
- 610
- Protein
- 38g
- Carbs
- 58g
- Fat
- 22g
Per serving
Ingredients
For 4 servings · 42 min total
- boneless skinless chicken thighspatted dry20 oz
- long-grain white rice1 cup
- oniondiced1/2
- garlic cloveminced2
- red bell pepperdiced1
- crushed tomatoes1 1/2 cup
- frozen corn1 cup
- pinto beansdrained and rinsed1 can
- fresh cilantrochopped1/2 bunch
- taco seasoning2 tsp
- cooking oil4 tsp
- kosher salt1/2 tsp
- black pepper1/4 tsp
Instructions
- 1Rinse the rice. Dice the onion and red bell pepper, and mince the garlic. Pat the chicken dry without rinsing it, then season it with salt and pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
- 2Cook the rice according to the package directions until tender and the grains are separate, then cover and keep warm.
- 3Heat the oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until browned and it releases from the pan, then transfer it to a clean plate. The chicken will finish cooking later.
- 4Add the onion and bell pepper, season lightly with salt, and cook for 4-5 minutes until translucent and softened. Stir in the garlic for 30-60 seconds until fragrant.
- 5Add the tomatoes, corn, beans, taco seasoning, and chicken. Simmer for 8-10 minutes until the sauce is reduced slightly and the thickest part of the chicken reads 165°F (74°C) on an instant-read thermometer.
- 6Taste and adjust with salt and pepper. Serve over the rice and finish with cilantro.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.