Follow on Instagram
.png)
ONE PAN MEXICAN CHICKEN AND RICE
Cook's Notes: A winning recipe that would be perfect for game day. It's packed with flavor, and a little kick and makes for a satisfying meal. The one-pot method is always a winner. The recipe serves six and was adapted from thegirlwhoateeverything
Ingredients:
- 2 tablespoons extra virgin olive oil
- ½ sweet onion, diced finely
- 1 cup mini red and yellow peppers
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon of kosher salt and freshly ground pepper to taste
- 2 cloves of garlic, minced
- 1 cup uncooked long-grain white rice
- 1/2 cup water
- 1 (10 oz.) can Old El Paso red enchilada sauce
- 1 (10 oz.) can diced tomatoes and green chilies, undrained
- 1 cup frozen roasted super sweet corn, no need to thaw
- 1 cup black beans, rinsed and drained
- 1/2 teaspoon ground cumin or 1 teaspoon elote seasoning
- 1 cup shredded cheddar cheese or Mexican-blend cheese
- Suggested toppings: sour cream, tomatoes, diced avocado, cilantro
Directions:
- In a large skillet (about 12-inch) or pan, sauté onions and peppers in two tablespoons of olive oil over medium heat. Add in garlic and sauté 1 minute more.
- Once onions soften, increase the heat to medium-high and add chicken to the pan.
- Season chicken with salt and pepper and elote seasoning or cumin. Cook for 3 minutes stirring constantly. Cook covered for 5 minutes. Drain liquid and add in the uncooked rice, the enchilada sauce, beans, corn, water, and diced tomatoes. Stir to combine and bring the mixture to a boil then lower the heat to a low simmer. Cover the pan with a tight-fitting lid.
Cook chicken and rice mixture for about 15 minutes or until the rice is tender and the liquid is absorbed making sure to stir every once in a while so the rice does not stick to the bottom of the pan.Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until the cheese has melted. Top with desired toppings and enjoy.
.jpg)
No comments:
Post a Comment