One Pot Mexican Chicken and Rice

• Gluten free

• Meat

  • 4 Chicken thighs, boneless skinless

• Produce

  • 1 cup Black beans, canned and drained
  • 1 cup Corn, canned and drained kernels
  • 2 cloves Garlic
  • 1 tsp Garlic powder
  • 1 Onion
  • 1 tsp Onion powder
  • 1 (14.5-ounce can Tomatoes

• Pasta & Grains

  • 2 cup Minute white rice

• Baking & Spices

  • 1 1/3 tbsp Chili powder
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/4 tbsp Cumin

• Dairy

  • 1 Cilantro and sour cream

• Liquids

  • 1 cup Water

Found on homemadeinterest.com

Description

Ingredients

• 4 boneless, skinless, Chicken thighs ( you can use breasts if you prefer)
• 1 tsp Salt
• ½ tsp Pepper
• 1 Tbsp + ½ tsp Cumin
• 1 Tbsp + 1 tsp Chili Powder
• 1 tsp Garlic powder
• 1 tsp Onion Powder
• 2 Tbsp olive oil, divided
• 1 Onion, diced
• 2 cloves Garlic, minced
• 1 c Corn kernels, canned and drained
• 1 c Black Beans, canned and drained
• 1 (14.5-ounce) can Diced tomatoes (I prefer a spicy blend of jalapenos and green chilis), undrained
• Salt and Pepper to taste
• 1 c Water
• 2 c Minute® White Rice
• Cilantro and Sour Cream for garnish

Directions

• In a medium bowl, combine the salt, pepper, 1 Tbsp cumin, 1 Tbsp chili powder, garlic powder, and onion powder. Toss chicken in the mixture.
• In a large skillet over medium high heat add 1 Tbsp olive oil, then add the seasoned chicken. Cook chicken until browned on each side.
• Once browned set chicken to the side while you prepare the rice.
• Add 1 Tbsp olive oil to the skillet along with the diced onions. Cook until onions begin to soften, approximately 3-5 minutes.
• Add garlic and continue to cook for one minute.
• Add corn, black beans, diced tomatoes, 1 tsp Chili powder, ½ tsp Cumin, salt and pepper to taste. Stir mixture and cook for 2-3 minutes.
• Add water and place the chicken back in the skillet. Bring to a boil, then reduce to a simmer, cover, and continue to cook for about 10 minutes or until chicken is almost cooked through.
• Reduce heat to low, add Minute Rice, and cover cooking until liquid is absorbed and chicken is cooked through, approximately 5 minutes.
• Garnish with cilantro and sour cream and enjoy!