Santa Fe Chicken and Rice (Quick)

The aroma of cumin and chili powder always transports me back to my college days. Late nights studying (or, let’s be honest, watching movies) were often fueled by quick and easy meals. This Santa Fe Chicken and Rice is a sophisticated upgrade to those simpler times, a satisfying and flavorful dish that’s still ready in a flash. It’s comfort food with a kick, perfect for weeknights or a casual get-together.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Servings: 6-8
• Dietary Type: Gluten-Free

Ingredients

• 2 cups uncooked rice
• ¾ lb chicken tenders
• 3 tablespoons oil
• 1 (10 ounce) can Rotel diced tomatoes with mild green chilies
• 1 (11 ounce) can Del Monte Santa Fe corn or 1 (11 ounce) can Mexican-style corn
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese

Equipment Needed

• Large skillet or Dutch oven
• Medium saucepan
• Cutting board
• Knife

Instructions

1. Begin by cooking the rice according to the package directions. This usually involves bringing water to a boil, adding the rice, reducing the heat, covering, and simmering for about 15-20 minutes, or until all the water is absorbed. Fluff with a fork before serving.

2. While the rice is cooking, prepare the chicken. Heat the oil in a large skillet or Dutch oven over medium heat.

3. Add the chicken tenders to the hot oil and cook until fully cooked. This typically takes about 6-8 minutes, depending on the thickness of the tenders. Ensure the internal temperature reaches 165°F (74°C).

4. Once the chicken is cooked through, remove it from the skillet and place it on a cutting board. Let it cool slightly, then cut the chicken into 1-inch cubes.

5. Return the cubed chicken to the skillet (no need to clean it). Add the can of Rotel diced tomatoes with mild green chilies, the can of Santa Fe corn (or Mexican-style corn), and the can of black beans.

6. Stir the mixture well to combine all the ingredients.

7. Add the shredded Monterey Jack cheese to the skillet. Continue to stir the mixture until the cheese is completely melted and everything is well combined. This should take about 2-3 minutes. The mixture should be heated through and bubbly.

8. Once the rice is finished cooking, you can either serve the chicken mixture over a bed of rice or combine the rice into the chicken mixture in the pan. Serve hot!

Expert Tips & Tricks

• Spice it up: If you prefer a spicier dish, use Rotel with a higher heat level or add a pinch of cayenne pepper.
• Chicken variations: Feel free to use boneless, skinless chicken breasts instead of tenders. Just adjust the cooking time accordingly. Ground chicken or turkey would also work well.
• Make it vegetarian: Substitute the chicken with firm tofu or additional black beans and corn for a vegetarian version.
• Cheese options: Cheddar cheese, Colby Jack, or a Mexican cheese blend would also be delicious in this recipe.
• Prevent sticking: To prevent the rice from sticking to the pot, add a tablespoon of butter or oil to the cooking water.
• Seasoning boost: Add a packet of taco seasoning or a teaspoon each of chili powder, cumin, and smoked paprika for a deeper flavor.
• One-pot wonder: For an even quicker clean-up, use a rice cooker to cook the rice simultaneously.

Serving & Storage Suggestions

Serve this Santa Fe Chicken and Rice hot, garnished with a dollop of sour cream or plain Greek yogurt, chopped cilantro, and a squeeze of lime juice. It pairs perfectly with a side of tortilla chips and salsa.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or warm it in a skillet over medium heat, adding a splash of water or broth if needed to prevent sticking.

This dish also freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	557.6 kcal	N/A
Calories from Fat	131 g	24%
Total Fat	14.6 g	22%
Saturated Fat	4.9 g	24%
Cholesterol	49.7 mg	16%
Sodium	337.3 mg	14%
Total Carbohydrate	78.6 g	26%
Dietary Fiber	6.8 g	27%
Sugars	1.7 g	N/A
Protein	28.6 g	57%

Variations & Substitutions

• Creamy version: Stir in a dollop of sour cream or cream cheese at the end for a richer, creamier texture.
• Quinoa instead of rice: Use cooked quinoa for a healthier, protein-packed alternative to rice.
• Bell peppers: Add diced bell peppers (red, green, or yellow) to the skillet along with the chicken for added color and flavor.
• Jalapeños: For extra heat, add diced jalapeños to the mixture.
• Vegan option: Replace the chicken with plant-based chicken substitute. Ensure the plant-based chicken browns well for desired texture. Use vegan cheese alternative to replace Monterey Jack.
• Fresh tomatoes: Use fresh diced tomatoes instead of canned Rotel tomatoes for a fresh twist.

FAQs (Frequently Asked Questions)

Q: Can I use brown rice instead of white rice?
A: Absolutely! Brown rice will add a nuttier flavor and more fiber. Just keep in mind that brown rice takes longer to cook, so adjust the cooking time accordingly.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days. Just add the cheese and melt it before serving. Also, cook the rice fresh just before combining for best texture.

Q: What’s the best way to prevent the rice from sticking to the pot?
A: Rinsing the rice before cooking helps remove excess starch, which can prevent sticking. Also, adding a tablespoon of oil or butter to the cooking water can help.

Q: Can I use frozen corn instead of canned?
A: Yes, frozen corn works perfectly well. Just thaw it slightly before adding it to the skillet.

Q: How can I make this dish more kid-friendly?
A: If your kids don’t like spice, be sure to use mild Rotel tomatoes, and avoid adding any extra chili powder or jalapeños. You can also offer plain rice and let them add the chicken mixture to their liking.

Final Thoughts

This Santa Fe Chicken and Rice is a testament to the fact that delicious and satisfying meals don’t have to be complicated or time-consuming. It’s a customizable dish that you can adapt to your own tastes and preferences, making it a perfect weeknight staple. Gather your ingredients, fire up the skillet, and get ready to enjoy a flavorful fiesta in a bowl! Don’t hesitate to experiment with variations and substitutions to make it your own. And, most importantly, share your creation with friends and family – they’ll thank you for it!