Southwest Chicken and Rice Skillet Dinner

Time: 40 minutes
Yield: 6-8 servings
Recipe from Jamie Cooks It Up!

***NOTE: This recipe is even better the second day, and is wonderful served in warm tortillas. 

3 cloves garlic
1 C bell peppers, chopped
1/2 C onion, chopped
2 Tb butter
2 C rice (I used long grain)
3 3/4 C water
4 tsp chicken bouillon granules (or 4 bouillon cubes)
1 (10 ounce) can enchilada sauce
1/2 tsp cumin
3 tsp taco seasoning, divided
1 (14.5 oz) can diced stewed tomatoes
2 C chicken, cooked and chopped
1 (15 oz) can black beans, drained
1 (15 oz) can corn
2 C shredded cheese (cheddar, or a mexican blend)

TOPPINGS:
fresh cilantro
green onion
tomato
avocado

1. Chop 3 cloves garlic, 1 C mini bell peppers and 1/2 C onion. Make sure the pieces are pretty small.
2. Heat a large deep skillet up over medium high heat. Add 2 Tb butter and let it melt.
3. Add the veggies and let them saute until crisp tender. Should only take about 3-5 minutes. It's ok if they aren't cooked all the way through at this point. They will continue to soften as we proceed.
4. Add 2 C long grain rice. Stir to combine. Let the rice cook a bit and get golden brown. Should only take about 3 minutes.
5. Add 3 3/4 C water, 4 tsp chicken bullion, 1/2 tsp cumin, 2 tsp taco seasoning and 1 (10 ounce) can enchilada sauce. Stir to combine. Bring to a simmer. Cover the pan with a secure lid and reduce the heat to medium low. Cook for 12-15 minutes, or until the rice is tender. Make sure you don't have the heat up to high.
6. While the rice and vegetables are cooking, grab your chicken. I opted to use these frozen chicken strips from Costco. I like to wrap the chicken slices tightly with plastic wrap and heat them in the microwave for about 3-4 minutes, or until warmed through. If you are using leftover grilled chicken, that's great. Just be sure to warm it up a bit so it doesn't enter the skillet cold.
7. When the rice is cooked and soft, add 1 (14.5 oz) can diced stewed tomatoes, 2 C cooked and chopped chicken, 1 (15 oz) can drained black beans, 1 (15 oz) can drained corn and 1 tsp taco seasoning. 
8. Stir it well to combine. 
9. Turn your oven to broil. 
10. Sprinkle 2 C shredded cheddar cheese over the top of the rice mixture. 
11. Pop the pan into your oven. Make sure your pan is oven safe. :) Allow the cheese to get melted and bubbly. Watch it carefully, it should be ready after only a couple of minutes. 
12. Remove the pan from the heat and sprinkle chopped tomatoes, cilantro, green onions and avocado over the top.
Serve and enjoy!
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