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.
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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