Tex Mex Chicken Skillet
Ingredients
-
3
tbsp
olive oil
-
1
lb
chicken breasts, diced
-
½
tsp
salt
-
¼
tsp
pepper
-
1
small
yellow onion, diced
-
1
small
red pepper, diced
-
3
cloves
garlic, minced
-
1
cup
white rice, uncooked
-
2
cups
chicken broth
-
1
15 oz can
black beans, drained and rinsed
-
1
15 oz can
corn, drained and rinsed
-
1
14.5 oz can
diced tomatoes
-
10
oz
enchilada sauce
-
2
tsp
chili powder
-
1
tsp
cumin
-
1
tsp
hot paprika or smoked paprika
-
1
cup
shredded cheddar cheese
-
to taste
cilantro for topping
Instructions
- Heat 2 tbsp of oil in a large skillet over medium-high heat, add chicken, salt, and pepper, and cook until done, about 6 minutes.
- Set the chicken aside and add the remaining oil to the skillet.
- Add onions and red pepper to the skillet and cook for 5 minutes, then add garlic and cook for an additional minute.
- Add rice to the skillet and toast for 1 minute.
- Pour in chicken broth, black beans, corn, diced tomatoes, and enchilada sauce, stirring to combine.
- Stir in spices and return the cooked chicken to the skillet.
- Bring to a boil, then reduce heat to a low simmer and cook for 18-20 minutes until liquid is absorbed and rice is tender.
- Turn off the heat, sprinkle cheddar cheese on top, cover for 5 minutes until cheese melts, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
75mg
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