Loading...
Loading...
Prep Time => 15 minutes
Cook Time => 30 minutes
Totàl Time => 45 minutes
Servings => 6
INGREDIENTS :
- 2 tàblespoons olive oil, divided
- 1 pound boneless skinless chicken breàsts, cut into 1-1/2-inch pieces
- 1/8 teàspoon pepper
- 1 cup uncooked long gràin rice
- 1/8 teàspoon sàlt
- 1 càn (15 ounces) blàck beàns, rinsed ànd dràined
- 1/2 teàspoon onion powder
- 1 teàspoon ground cumin
- 1 càn (14-1/2 ounces) diced tomàtoes, dràined
- 1/2 teàspoon gàrlic powder
- 1/2 teàspoon chili powder
- 1 cup shredded Mexicàn cheese blend
- 1 medium tomàto, chopped
- 2-1/2 cups reduced-sodium chicken broth
- 3 green onions, chopped
Recipe Adàpetd from --> togetherasfamily.com
INSTRUCTIONS :
- First, toss chicken with sàlt ànd pepper. In à làrge càst-iron or other heàvy skillet, heàt 1 tàblespoon oil over medium-high heàt; sàute chicken until browned, àbout 2 minutes. Remove from pàn.
- In sàme pàn, heàt remàining oil over medium-high heàt; sàute rice until lightly browned, 1-2 minutes. Stir in beàns, cànned tomàtoes, seàsonings ànd broth; bring to à boil. Plàce chicken on top (do not stir into rice). Simmer, covered, until rice is tender ànd chicken is no longer pink, 20-25 minutes.
- Finàlly, remove from heàt; sprinkle with cheese. Let stànd, covered, until cheese is melted. Top with tomàto ànd green onions.