{NEW} Mexican Inspired Chicken + Rice Skillet
Taco Tuesday in a flash!
This skillet meal comes together in about 20 minutes, and all of the ingredients are very interchangeable and customizable to YOUR taste preferences (or to what you simply have on hand!)
Do you ever come home at night and think, What in the world?! Now they want dinner?!
I just want to throw everything in a big skillet and call it a day? LOL. ME TO. ALL THE TIME.
Skillet meals to the rescue! Throw all the things into a big skillet, create this beauty, only ONE pan to clean!
My kids love meals like this, where they get to add toppings and make it their own!
Makes 4-6 servings
Ingredients:
- 2 large boneless chicken breasts, cut into 1/2 inch cubes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 large yellow onion, diced
- 1 bell pepper, seeded and diced
- 4 fresh garlic cloves, minced
- 1 (14 oz.) can low sodium kidney, pinto or black beans, rinsed and drained
- 1 cup of frozen organic corn
- 2 cups diced fresh Roma tomatoes
- 2 cups cooked brown rice or quinoa
- 1/2 cup shredded cheese
- 2 Tbsps avocado oil, or olive oil, divided
- 1/2 tsp freshly ground pepper, divided
- 1 tsp sea salt, divided
Toppings:
- 1 avocado, diced
- diced green onions
- chopped fresh cilantro leaves
- lime wedges
- plain Greek yogurt, or sour cream
- salsa
Heat a large skillet over medium heat. Add in one tablespoon of your oil and swirl it around to coat the pan.
Add chicken and sprinkle with all the seasonings, and about half of the sea salt and pepper this recipe calls for; or to taste.
Cook, stirring occasionally for about 5-7 minutes or until chicken is cooked through. Once the chicken is done, remove from the heat and set aside on a large plate.
Add the remaining oil then stir in onion and bell pepper; saut for 3-4 minutes until translucent, add garlic and continue sauting for about 30 seconds more.
Next, stir in the beans, corn, Roma tomatoes, your cooked rice, and a pinch of sea salt & pepper; stir until everything is well combined and begins bubbling.
Return cooked chicken to the skillet, stir to warm, and sprinkle with shredded cheese. Place the lid on and reduce your heat.
Continue to cook until cheese is melted, about 4-5 minutes more.
Scoop servings into small bowls then allow everyone to add the toppings of their choice.
OR scoop on top of lettuce/spring mix, to create a delicious taco salad and top as desired.
Garnish with green onions, cilantro and serve with freshly chopped avocado and lime wedges.
Enjoy!
Rachel
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Super Delicious Mexican Inspired Chicken + Rice Skillet!
Ingredients
- 2 large boneless chicken breasts, cut into 1/2 inch cubes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 large yellow onion, diced
- 1 bell pepper, seeded and diced
- 4 fresh garlic cloves, minced
- 1 (14 oz.) can low sodium kidney, pinto or black beans, rinsed and drained
- 1 cup frozen organic corn
- 2 cups diced fresh Roma tomatoes
- 2 cups cooked brown rice, or quinoa
- 1/2 cup shredded cheese
- 2 Tbsps avocado oil, or olive oil, divided
- 1/2 tsp freshly ground pepper, divided
- 1 tsp sea salt, divided
- 1 avocado, diced
- diced green onions
- chopped fresh cilantro leaves
- lime wedges
- plain Greek yogurt, or sour cream
- salsa
Toppings:
Instructions
- Heat a large skillet over medium heat.
- Add in one tablespoon of your oil and swirl it around to coat the pan.
- Add chicken and sprinkle with all the seasonings, and about half of the sea salt and pepper this recipe calls for; or to taste.
- Cook, stirring occasionally for about 5-7 minutes or until chicken is cooked through.
- Once the chicken is done, remove from the heat and set aside on a large plate.
- Add the remaining oil then stir in onion and bell pepper; saut for 3-4 minutes until translucent, add garlic and continue sauting for about 30 seconds more.
- Next, stir in the beans, corn, Roma tomatoes, your cooked rice, and a pinch of sea salt & pepper; stir until everything is well combined and begins bubbling.
- Return cooked chicken to the skillet, stir to warm, and sprinkle with shredded cheese. Place the lid on and reduce your heat. Continue to cook until cheese is melted, about 4-5 minutes more.
- Scoop servings into small bowls then allow everyone to add the toppings of their choice.
- OR scoop on top of lettuce/spring mix, to create a delicious taco salad and top as desired.
- Garnish with green onions, cilantro and serve with freshly chopped avocado and lime wedges.
Copyright Clean Food Crush LLC 2014-2019 - Rachel Maser - CleanFoodCrush.com
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