Wednesday, September 4, 2013

Southwest Chicken & Rice Skillet

With Fall around the corner, and school back in session, we are all looking for hearty meals that can come together quickly and painlessly. This dish only requires one pan and very minimal prep work which makes it great for a weeknight dinner. Just throw everything into a big pan and let it work on its own. As a bonus, the leftovers make a great choice for lunch the next day.


Recipe yields 4 servings

Ingredients
1 tbsp extra virgin olive oil
1 lb chicken breast
1/2 medium yellow onion
2 tsp taco seasoning (See here for my taco seasoning blend)
1 cup frozen corn
1 can black beans
2 cups low sodium chicken broth
1 cup salsa
1 cup long grain brown rice


Mix together all of your spices in a bowl before adding to the chicken. This will help to make sure the flavors are evenly distributed.


In the largest skillet you own, add your oil, sliced onions and cubes of chicken. Cook on medium-high heat so the outsides turn brown. Sprinkle on the seasonings and stir to combine.


Continue to sear the chicken for another minute or so until there are no longer signs of pink from the outside.


Now it is time to toss in the corn, black beans, salsa and chicken broth. Give everything a good stir and then bring it all to a boil. Once boiling, add the rice and put on the cover. Lower the heat and simmer for 35-40 minutes. (I used brown rice so the cooking time is a bit longer, if you chose to use white rice be sure to check the time on the package).


When time is up, your rice should be plump and most of the liquids should be all soaked up.


Remove the contents into a serving bowl and sprinkle with grated cheese if you prefer.


Serve with tortillas or on its own for a filling meal. Enjoy!

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