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Monday, September 3, 2012

Mexican Chicken & Rice Skillet

Print Friendly and PDF What's for dinner tonight?  You know those nights when you really can't think of anything... this was my most recent solution. This Mexican Chicken and Rice Skillet meal is a simple and delicious recipe for those weeknight dinners.  My family loved this!  It is really healthy, too.


1 lb skinless bonelsee chicken breasts
2 c. brown rice
1 bell pepper, diced
1 onion, diced
1 can beans (pinto or black)
1 c. salsa
1-2 c. corn- canned or frozen
1 tsp chili powder
2 cloves minced garlic
1/2 c. minced fresh cliantro
salt & pepper to taste
1/2 to 1 c. shredded cheddar or Mexican blend cheese

Pre-cook your brown rice- 2 c. of dry rice with 4 c. water or chicken broth- the broth adds great flavor.  It is also great with a rice & quinoa blend.  While the rice is cooking, prepare the other ingredients- dice your chicken, onions and peppers and saute in a skillet with a small amount of oil.  Cook until the chicken is no longer pink in the middle and the vegetables are tender.  Add in cooked rice, and all of the remaining ingredients- except the cheese.  Mix to combine and top with cheese. 




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