Tex Mex Chicken and Rice in a Skillet

Post date: Jan 18, 2017 4:27:38 PM

Serves 4

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts (cut into uniform size pieces)

Salt and ground black pepper

Cumin seed

1 1/2 tablespoons olive oil, divided use

3 cups chicken broth,or more as needed

1 red or yellow bell pepper, diced

1 small onion, diced

1 cup long-grain white rice

1 (10-ounce) can diced tomatoes with green chiles (I used Mexican-style with lime and cilantro)

1 (15-ounce) can beans such as black beans or pinto beans, rinsed

6 ounces shredded Monterey Jack cheese

1 cup crushed tortilla chips

2 tablespoons minced fresh chives OR cilantro

Directions:

Season chicken on both sides with salt, pepper and cumin.

Heat 1 tablespoon oil in a 12-inch broiler-safe skillet (I used cast iron) until hot. Add chicken and cook until golden brown on 1 side, about 6 minutes. Turn and cook on second side 1 to 2 minutes.

Transfer chicken to a plate. Add the remaining olive oil to the skillet along with the bell pepper and onion and cook, stirring frequently, until onion is translucent. Add the rice, tomatoes and their liquid, the beans and about 1/4 teaspoon of salt, scraping up any browned bits. Nestle the chicken pieces, browned side up, in the skillet -- careful, it will be full! -- making sure the rice is submerged. Bring to a boil, cover and reduce heat to low and simmer 10 to 15 minutes or until chicken reaches an internal temperature of 160 degrees.

Remove chicken pieces to a plate and tent with foil. Stir rice mixture, cover and continue cooking until rice is tender, 5 to 10 minutes more.

Meanwhile, adjust broiler rack to 6 inches from heat. Heat broiler.

Stir one-third of the cheese into the rice and season to taste with salt, pepper and cumin. Return chicken to skillet; sprinkle with crushed tortilla chips and remaining cheese. Broil until cheese browns, about 5 minutes. Sprinkle with chives and/or cilantro and serve.