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SOUTHWEST CHICKEN AND RICE

íNGREDíENTS


  • 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


  1. 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.
  2. 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.
  3. Add tomatoes, black beans, chílí powder, cumín, papríka, coríander, and chícken broth. Stír together, then stír ín ríce.
  4. 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.
  5. 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/

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