Southwestern Chicken & Rice Skillet



1 1/2 lb chicken breast halves, skinless and boneless, diced
1 c white rice, minute rice is best
1 clove garlic, minced
1/2 large onion, diced
1 large poblano or red bell pepper, diced
1 c corn, frozen or fresh
1 can(s) black beans, drained
2 c chicken broth
1 c salsa, chunky
1 1/2 tsp chili powder
1/2 tsp black pepper
1 tsp sea salt
2 Tbsp olive oil, extra virgin
2 c monterey jack cheese
1/2 tsp cumin



1. In a large skillet, over medium high heat, heat the oil and add the diced onion, minced garlic and the chicken pieces and stir around until chicken is beginning to turn white. Add the chili powder, cumin, corn, diced peppers and salt and pepper. Stir in the chicken broth and the salsa. Next add the rice, stir. Put lid on pan and simmer on low heat for 15 minutes.
2. Remove lid and add black beans to mixture in the pan and stir. After adding the beans, sprinkle monterey jack cheese over the rice and cover pan with lid and let set another 5 minutes.
3. Sprinkle with cilantro or chopped green onions and sour cream if desired.
4. NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic and maybe a spicier salsa.

Print Friendly, PDF & Email