Southwestern Chicken & Rice Skillet

12 Aug

Living in Hong Kong these last few months, with literally one induction burner to serve as my only cooking element has made for some interesting meals. I’m learning the value of one-skillet dinners. Here’s one below.

INGREDIENTS

  • 2 teaspoons extra virgin olive oil
  • 1lb chicken, cut into bite-sized pieces
  • 1/4 onion, chopped
  • 2 teaspoons taco seasoning (plus salt if using a salt-free blend)
  • 1 cup frozen corn kernels, slightly thawed
  • 1 can black beans, drained & rinsed
  • 2 cups chicken broth
  • 1 cup salsa
  • 1 cup rice (if using brown rice, increase cooking time by about 20 minutes)
  • Optional garnishes: Chopped green onions, shredded cheese, sliced avocados/guacamole
DIRECTIONS

  1. Heat oil in a very large skillet over high heat. Add chicken and onion then season with taco seasoning and salt, if necessary. Saute for 2-3 minutes – chicken does not need to be cooked all the way through.
  2. Add corn, beans, salsa, and chicken broth to the skillet then bring to a boil. Stir in rice then place a lid on top, turn heat down to medium-low, and simmer for 15 minutes. Let sit off the heat for 5 minutes before serving. Serve with tortilla chips or tortillas.

Recipe adapted from Iowa Girl Eats

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