Wednesday, June 18, 2014

Southwestern Chicken Skillet

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If I had to pick one type of cuisine that I favored, I would be in deep, deep trouble. I obviously love Italian, but it has to be really good Italian. I also love Chinese, Japanese and Greek. I recently discovered some Thai food that I love, too, so that would also be up there. But Mexican definitely has to be on the very top of my list. I love rice, beans, corn and traditional Mexican flavors, such as chili powder, cumin and paprika. This dish contains all of them, so I obviously loved it. Plus I topped it off with cheese. You're welcome.

Printable Recipe

  • 4 boneless, skinless chicken breasts
  • 1 tbsp. canola oil
  • 1 (15 oz.) can diced tomatoes with green chiles
  • 1 packet mild taco seasoning
  • 1 1/2 cups water
  • 1 cup rice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (10 oz.) can corn with red and green peppers
  • 1/2 cup Mexican blend cheese, shredded
Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 minutes per side, or until golden brown.

Add tomatoes, taco seasoning, water, rice, beans and corn to the skillet. Stir to combine. 

Cover and lower heat. Cook for 20 minutes or until rice is tender and chicken is cooked through.

Sprinkle the chicken pieces with cheese and cover for an additional minute, or until cheese is melted.

Source: SK Original

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