SOUTHWEST CHICKEN AND RICE
íNGREDíENTS
íNSTRUCTíONS
- 1 1/2 lbs. boneless skínless chícken breast díced ínto bíte-sízed píeces
- 2 Tbsp olíve oíl dívíded
- 1 (1 oz) packet fajíta seasoníng míx
- 1 Tbsp butter
- 1 medíum yellow oníon díced
- 1 red bell pepper díced
- 1 green bell pepper díced
- 3 cloves garlíc mínced
- 15 oz can fíre-roasted díced tomatoes
- 15 oz black beans draíned and rínsed
- 1 tsp chílí powder
- 1/2 tsp ground cumín
- 1/2 tsp papríka
- 1/4 tsp ground coríander
- 2 1/4 cups chícken broth reduced sodíum
- 1 cup dry long graín whíte ríce
- 1 1/2 cups shredded Mexícan blend cheese
- 1/4 cup mínced fresh cílantro
- 2 Tbsp líme juíce fresh íf possíble
- 8 oz can corn draíned
íNSTRUCTíONS
- Heat a large heavy bottomed pot that has a líd over MED HíGH heat. Add 1 Tbsp olíve oíl, then add díced chícken breasts. Sprínkle fajíta seasoníng míx over chícken and stír. Cook 6-8 mínutes, untíl líghtly golden brown and cooked through. Set chícken asíde on a plate and cover to keep warm.
- To same pot, add remaíníng 1 Tbsp olíve oíl and butter. Add oníon, and both bell peppers and cook 3-4 mínutes, untíl softened. Add garlíc and cook another 30 seconds or so, untíl fragrant.
- Add tomatoes, black beans, chílí powder, cumín, papríka, coríander, and chícken broth. Stír together, then stír ín ríce.
- Bríng to a boíl, then cover, reduce heat to LOW and símmer 20-23 mínutes, stírríng halfway through. When no excess líquíd remaíns and ríce ís tender, turn off heat.
- Fluff ríce wíth a fork, then stír ín 1 cup cheese, cílantro, líme juíce, corn, and cooked chícken. Top wíth remaíníng 1/2 cup cheese, cover and let sít a few mínutes, untíl cheese ís melted.
Source: https://www.thechunkychef.com/southwest-chicken-and-rice/
No comments for "SOUTHWEST CHICKEN AND RICE"
Post a Comment