Friday, April 13, 2012

Southwest Chicken Skillet

Southwest Chicken Skillet


2-3 chicken breast halves, skinless and boneless, diced
1 c brown rice minute rice
1 clove garlic, minced
1/2 lg onion, diced
1 lg red bell pepper, diced
1 c corn, frozen
1 canblack beans, drained
2 c reduced sodium chicken broth
1 c salsa, chunky
1 1/2 tsp chili powder
1/2 tsp black pepper
2 Tbsp olive oil, extra virgin
2 c 2% shredded monterey jack cheese
1/2 tsp cumin


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 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. 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.
Optional, serve with additional salsa, crushed Baked Scoops or chopped green onions

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