Ingredients
1 1/2 lb chicken breast halves, skinless and boneless, diced
1 c white rice, Minute Rice is best
1 clove garlic, minced
1/2 lg onion, diced
1 lg poblano or red bell pepper, diced
1 c corn, frozen or fresh
1 can black beans, drained
2 c chicken broth
1 c salsa, chunky
1 1/2 tsp chili powder
1/2 tsp black pepper
1 tsp sea salt
2 Tbsp olive oil, extra virgin
2 c Monterey Jack cheese
1/2 tsp cumin
Directions
Test Kitchen Tips: You’ll notice in our step-by-step photos, we made a mistake added both red peppers and poblano peppers. We added red peppers first since they take slightly longer to cook.
1. In a large skillet, over medium-high heat, heat the oil. Add the diced onion, minced garlic, and chicken pieces. Stir around until the chicken is beginning to turn white.
2. Add the chili powder, cumin, corn, salt, pepper, and diced peppers.
3. Stir in the chicken broth and the salsa.
4. Next, add the rice, and stir.
5. Put the lid on the pan and simmer on low heat for 15 minutes.
6. Remove the lid and add black beans to the mixture in the pan and stir.
Southwestern Chicken & Rice Skillet
7. Sprinkle Monterey Jack cheese over the rice. Cover the pan with a lid and let set for another 5 minutes.
8. Sprinkle with cilantro or chopped green onions and sour cream, if desired.
9. NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic, and maybe a spicier salsa.
Final Step: Share!
