Easy Southwestern Chicken
Description
This chicken skillet dish is made with instant rice, diced tomatoes with green chiles, corn, and black beans for a one-dish meal the family will love.
Ingredients
•
2 tablespoons ground cumin
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2 teaspoons garlic salt
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2 teaspoons ground dried chipotle pepper
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2 teaspoons paprika
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2 (10 ounce) cans diced tomatoes with green chile peppers
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1 (15 ounce) can black beans
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1 (8 ounce) can whole kernel corn
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2 pounds skinless, boneless chicken breast meat - cut into cubes
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1 tablespoon olive oil
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1 small red onion, diced
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1 cup uncooked instant rice
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1 cup grated Cheddar cheese
Directions
1
Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
2
Put chicken in the bag with the remaining seasoning; shake to coat.
3
Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
4
Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
5
Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.