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Thursday, May 18, 2017

One Skillet Tex-Mex Chicken and Rice

This dish cooks in one pot and is ready in about 30 minutes. Perfect to make on a busy work day.
If you want it spicier use tomatoes with green chilies.  You can top it with your choice:  sour cream, avocado, more tomatoes, chopped lettuce, cilantro, etc.

  • 2 tablespoons extra virgin olive oil
  • ½ white onion, diced finely
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 2 cloves of garlic, minced
  • 1 cup uncooked long grain white rice or quinoa
  • 1 (10 oz) can red enchilada sauce
  • 1 (10 oz) can diced tomatoes  undrained
  • 1- 2 c. water--enough to mixt with sauce and tomatoes to equal 2 c.
  • ½ teaspoon ground cumin
  • 1/2 t. oregano
  • 1/2 t.paprika
  • 1 can black beans (optional)
  • 1 cup shredded cheddar cheese

  • Heat oil in large, deep fry pan or Dutch oven.  Add onion and chicken and cook for 5-6 minutes on medium heat.  Add garlic and saute another minute or two.  Stir in enchilada sauce, tomatoes, water, spices and rice.  Bring to a boil.  Cover and simmer for 20 minutes.  Add beans, stir to heat.  If the rice is not done you can add more water and continue to cook.  Top with cheese and allow to melt.  Serve with optional toppings.

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