Dice or slice the onions and peppers to your desired size; I like bite-sized pieces.Add the oil to a large skillet over medium heat, then add onions and peppers and saute for 4 minutes.
1 Tablespoon Avocado oil, ½ cup Yellow onion, ½ cup Red bell pepper, ½ cup Yellow bell pepper
Add the chicken stock, beans, tomatoes, rice, chiles, and seasoning. Mix well, then bring to a boil over high heat. Once boiling, turn the heat to medium low, add a lid, and simmer for 10 minutes or until rice is tender.
2 cups Low sodium chicken broth, 15 oz Black beans, 15 oz Diced tomatoes with green chiles, 1½ cups Instant brown rice, 4 oz Green chiles, 1 oz Taco seasoning, ½ teaspoon Garlic powder, ½ teaspoon Onion powder
Take off the lid and add in the shredded chicken and cheese. Mix well until evenly combined and melted.
1 lb Shredded chicken, 1 cup Cheddar cheese
Top with parsley and extra cheese, then serve and enjoy!
2 Tablespoons Parsley
Notes
If you want to use regular rice, leave out the chicken broth and cook everything else together in a pan until hot and melty. Then mix in cooked white rice, using a splash of broth to thin out the mix if needed. Check out my microwave rice recipe, or make it perfectly fluffy with stovetop rice!
Change up the protein by swapping out the chicken for ground beef, ground chorizo, or ground chicken or turkey. Just add the meat in while you're sauteing the vegetables and cook it all together until the meat is browned.
For even creamier fiesta chicken and rice, add a dollop of sour cream or melt cream cheese into the pot.
Feel free to add as many other vegetables as you'd like! I like adding frozen corn, then topping it with avocado or homemade guacamole!