We have some friends that also have a taste for the foods that we consider our favorite. After we made this for ourselves, we had to make it again and invite them over for dinner. It was a huge success. They weren’t living the house without this recipe that night. They said that they also made it into one of their regular meal items. That’s probably why we get along so well. This is affordable, yummy, and easy to put together, so it’s perfect for just about anyone!
I couldn’t believe how these flavors combined and turned into a work of art for my taste buds!
Ingredients
1 1/2 lb chicken breast halves, skinless and boneless, diced
1 c white rice, Uncle Ben’s minute rice is best
1 clove garlic, minced
1/2 large onion, diced
1 large poblano or red bell pepper, diced
1 c corn, Bird’s Eye frozen or fresh
1 can(s) black beans, drained
2 c chicken broth
1 c salsa, chunky
1 1/2 tsp chili powder
1/2 tsp black pepper
1 tsp sea salt
2 Tbsp olive oil, extra virgin
2 c Sargento monterey jack cheese
1/2 tsp cumin
Instructions
In a large skillet, over medium high heat, heat the oil and add the diced onion, minced garlic and the chicken pieces and stir around until chicken is beginning to turn white. Add the chili powder, cumin, corn, diced peppers and salt and pepper. Stir in the chicken broth and the salsa. Next add the rice, stir. Put lid on pan and simmer on low heat for 15 minutes.
Remove lid and add black beans to mixture in the pan and stir. After adding the beans, sprinkle Monterey jack cheese over the rice and cover pan with lid and let set another 5 minutes.
Sprinkle with cilantro or chopped green onions and sour cream if desired.
NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic and maybe a spicier salsa.
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Quick Tip: Top with sour cream and salsa.
Thank you Lydia’s Recipe Box for this great photo.
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