One Skillet Mexican Chicken and Rice
A hearty and filling one skillet dinner stuffed with veggies, and of course you can’t forget that ooey, gooey cheese on top.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - 50th STREET EDINA
One Skillet Mexican Chicken and Rice
Prep Time45 Minutes
Servings6
0Ingredients
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-ounce) can diced green chiles
1 cup white rice
2 cups vegetable broth
¼ cup water
1 teaspoon cumin
1 teaspoon chili powder
Salt, to taste
Pepper, to taste
1 cup shredded Mexican cheese
Sliced green onions, for topping
fresh cilantro, for topping
Directions
- 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.
TIP: Short on time? Use L&B Rotisserie or Pulled Chicken in place of the chicken breast.
45 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
Deal
$6.99/lb was $8.99/lb$6.99/lb
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Premium Yellow Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Bush's Best Black Beans, 15 Ounce
$1.99$0.13/oz
L&B Fresh Trimmed Sweet Corn, 4 Each
Huge Deal
$4.99 was $6.99$1.25 each
L&B Mild Fresh Salsa, 14 Ounce
$7.99$0.57/oz
La Preferida Diced Green Chiles, 4 Ounce
2/$4 Deal
$2.00 was $2.15$0.50/oz
4Sisters White Rice, 2 Pound
$3.59$1.80/lb
L&B Organic Vegetable Broth, 32 Ounce
$4.59$0.14/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
L&B Ground Cumin, 1.7 Ounce
$6.59$3.88/oz
L&B Chili Powder, 2.1 Ounce
$7.19$3.42/oz
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Kraft Signature Shredded Mexican Blend Cheese, 8 Ounce
$3.49$0.44/oz
Green Onions Bunched, 1 Each
$1.49
Fresh Cilantro Bunch, 1 Each
$1.99
Directions
- 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.
TIP: Short on time? Use L&B Rotisserie or Pulled Chicken in place of the chicken breast.