AuthorGeo FoodsCategoryChickenIngredients
Preparation
Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat one tablespoon oil over medium-high heat; sauté chicken until browned, about two minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; sauté rice until lightly browned, one to two minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
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1/2 kg boneless skinless chicken breasts, cut into 1-inch pieces 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons olive oil, divided 1 cup uncooked long grain rice 1 can (15 ounces) black beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, drained 1 teaspoon ground cumin 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2-1/2 cups reduced-sodium chicken broth 1 cup shredded Mexican cheese blend 1 medium tomato, chopped 3 green onions, choppedDirections
1Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat one tablespoon oil over medium-high heat; sauté chicken until browned, about two minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; sauté rice until lightly browned, one to two minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
Ingredients
Directions
Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat one tablespoon oil over medium-high heat; sauté chicken until browned, about two minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; sauté rice until lightly browned, one to two minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.