Mexican Chicken and Rice (One-Pan Dinner!)

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Yellow Onion
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  JalapeñO Pepper
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  Bell Pepper
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  Chili powder(10g)
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  Garlic powder(10g)
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  Cumin, Ground(5g)
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  Oregano, Dried(5g)
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  1/2 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Beans, Black, Canned, Drained(425g)
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  Brown Rice(240g)
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  Canned Diced Tomatoes(425g)
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  Green Onion (Scallion)

Instructions

1. 1Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium-high heat until shimmering, about 2 minutes.
2. 2Cut the chicken breast into bite-sized pieces, dice the onion and bell pepper, and mince the jalapeño pepper and garlic. Add the chicken, onion, jalapeño, and bell pepper to the hot oil. Cook 5–7 minutes over medium-high heat, stirring occasionally, until the chicken is golden brown and no longer pink inside and the onion begins to soften.
3. 3Add the chili powder, garlic powder, cumin, and oregano to the skillet. Stir to coat the chicken and vegetables, and cook 30 seconds over medium-high heat until fragrant.
4. 4Add the black beans (drained and rinsed), brown rice, diced tomatoes with their juices, and 1½ cups water. Stir well to combine. Bring to a gentle boil over medium-high heat, then cover, reduce heat to low, and simmer 30 minutes without stirring.
5. 5Remove the lid, stir the mixture, and scrape up any rice sticking to the bottom. Re-cover and continue simmering over low heat for 10–20 minutes until the rice is tender and has absorbed the liquid, stirring every 10 minutes to prevent sticking. Add more water if the rice begins to dry out.
6. 6Remove from heat and stir in the chopped green onions.
7. 7Divide the mixture evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat in a microwave or stovetop with a splash of water before serving.