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 - ST. LOUIS PARK (+Wines & Spirits)
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
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.