One Skillet Mexican Chicken and Rice

• Gluten free

• Meat

  • 2 Chicken breasts, cut into 1” chunks, medium

• Produce

  • 1 cup Black beans
  • 1 cup Corn, frozen canned, or fresh
  • 1 (8 oz can Green chiles
  • 1 Green onions and cilantro
  • 1 Red bell pepper
  • 1 Yellow bell pepper

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 1 cup Salsa

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 cup Mexican cheese

• Liquids

  • 1/4 cup Water

Found on greensnchocolate.com

Description

Ingredients

• 2 tablespoons olive oil
• 2 medium chicken breasts, cut into 1” chunks
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup black beans
• 1 cup frozen, canned, or fresh corn
• 1 cup salsa
• 1 (8 oz) can diced green chiles
• 1 cup white rice
• 2 cups (1 15 oz can) vegetable broth
• 1/4 cup water
• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt and pepper, to taste
• 1 cup shredded Mexican cheese
• sliced green onions and cilantro, for topping

Directions

• In large skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Add diced chicken and cook until browned on each side, then remove from skillet.
• Add bell peppers and additional 1 tablespoon of olive oil and cook for 5-7 minutes, until softened. They don’t have to be cooked completely.
• Return chicken to skillet, along with black beans, corn, salsa, green chiles, rice, vegetable broth, water, cumin, chili powder, salt, and pepper.
• Bring to a boil then reduce heat to low and simmer for 15-17 minutes, stirring often, or until rice has absorbed all of the liquid.
• Top with cheese and either remove from heat and top with lid, or if your skillet is oven-proof, melt cheese under the broiler.
• Serve topped with green onions and cilantro.
• Enjoy!