One Skillet Mexican Chicken and Rice
- 2 tablespoons olive oil
- 2 medium chicken breasts, cut into 1-inch chunks
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup black beans
- 1 cup frozen, canned, or fresh corn
- 1 cup salsa
- 1 (8 oz) can diced green chiles
- 1 cup white rice
- 2 cups (1 15-oz can) vegetable broth
- ¼ cup Water
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded Mexican cheese
- sliced green onions and cilantro, for topping
- In large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add diced chicken and cook until browned on each side, then remove from skillet.
- Add bell peppers and additional 1 tablespoon of olive oil and cook for 5-7 minutes, until softened. They don’t have to be cooked completely.
- Return chicken to skillet, along with black beans, corn, salsa, green chiles, rice, vegetable broth, water, cumin, chili powder, salt and pepper
- Bring to a boil, then reduce heat to low and simmer for 15-17 minutes, stirring often, or until rice has absorbed all of the liquid.
- Top with cheese and either remove from heat and top with lid, or if your skillet is ovenproof, melt cheese under the broiler.
- Serve topped with green onions and cilantro. Enjoy!
- Recipe by: greens & chocolate | http://www.greensnchocolate.com/
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.