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  • Southwestern Chicken and Rice Skillet

    1 vote
    Southwestern Chicken and Rice Skillet
    Prep time:
    Cook time:
    Servings: 4
    by David St. John
    195 recipes
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    Ingredients

    • 1 tsp salt
    • 2 tsps ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp black pepper
    • 1/4 tsp red pepper flakes
    • 2 8 oz. boneless skinless chicken breasts,
    • Slice each breast evenly lengthwise to make 4 cutlets
    • 2 TBSP olive oil, divided
    • 1 poblano pepper, seeds removed, chopped
    • 1 medium jalapeño pepper, seeds removed, finely chopped
    • 1/2 yellow onion, chopped
    • 1 cup frozen corn
    • 2 cloves garlic, minced
    • 3 1/2 cups brown rice, cooked
    • 1 15 oz. can black beans, rinsed and drained
    • 3 TBSP salsa
    • 3 TBSP chopped fresh cilantro
    • Juice of 1 lime
    • 1 15 oz. can chopped tomatoes

    Directions

    1. In a small bowl, stir together salt, cumin, coriander, pepper and red pepper flakes
    2. Using 1 TBSP olive oil, rub each chicken cutlet with oil on both sides and sprinkle with 1/2 of the spice mixture
    3. Set remaining spice mixture aside
    4. Heat remaining oil in a large non stick skillet over medium high heat
    5. Cook chicken until golden brown and meat is no longer pink inside
    6. About 4 minutes per side
    7. Remove from the heat and allow to stand for a few minutes
    8. Slice cooked chicken into thin strips and set aside
    9. Add poblano, jalapeño and onion to skillet and cook, stirring frequently, over medium high heat, until vegetables are tender, about 4 minutes
    10. Add corn, garlic and remaining spice mixture; Blend well and cook for 1-2 minutes
    11. Stir in chicken, brown rice, beans, salsa, cilantro, chopped tomatoes and lime juice
    12. Stir gently and cook until heated through, about 1-3 minutes
    13. Serve immediately

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