Thursday, March 26, 2009

Mexican Chicken and Rice

I found this recipe on a blog I look at regularly, tried it, and it has been a keeper in our house ever since. We scoop it onto our plate and garnish it with sour cream, salsa, guacamole, etc. You can eat it straight with a fork, but we love to scoop it up and eat it with tortilla chips. The best part is, you make it all in one big skillet so you only dirty one dish. It's a fast and easy recipe, and most the stuff I usually have in my cupboard so it's a nice go-to meal.

Mexican Chicken and Rice

2-3 tablespoons oil
3 chicken breasts cut up in large pieces
taco seasoning to taste
1 cup salsa
1 can corn or 1-1/2 cups frozen corn
1 can black beans, drained
1 package (7 ounces) Zatarain's New Orleans Style Black Beans and Rice
2 cups water
1 cup grated cheese

In a large skillet heat oil, add chicken and sprinkled with taco seasoning. When the chicken is white on all sides add salsa, corn and black beans. Cook on medium heat for 3 minutes. Add box of rice and 2 cups of water. Bring to a boil, cover, and then simmer for 20-25 minutes. Just before serving, add grated cheese. Cover and let cheese melt for 2-3 minutes. **When I haven't had a lot of chicken, I have even used 1-2 pieces of chicken and it still turns our great.

No comments: