July’s recipe comes from Shirley E.
Fast prep time makes it a great week night meal.
One Skillet Mexican Chicken and Rice
Serves 6, generously
Prep time: 45 minutes
2 tablespoons olive oil
2 medium chicken breasts, cut into 1-inch chunks
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup black beans
1 cup frozen, canned, or fresh corn
1 cup salsa (fresh or jarred)
1 (8-ounce) can diced green chilis
1 cup white rice
2 cups (1 15-ounce can) vegetable broth
¼ cup water
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
1 cup shredded Mexican cheese
Sliced green onions and cilantro, for topping
In a large, 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat.
Add diced chicken and cook until browned on each side, then remove from skillet.
Add bell peppers and additional 1 tablespoon olive oil and cook for 5-7 minutes, until softened. (They don’t have to be cooked completely)
Return chicken to skillet, along with black beans, corn, salsa, green chilis, rice, vegetable broth, water, cumin, chili powder, salt and pepper.
Bring to a boil, then reduce heat to low and simmer for 15-17 minutes, stirring often, or until rice has absorbed all the liquid.
Top with cheese and either remove from heat and top with lid, or if your skillet is ovenproof, melt cheese under the broiler.
Top with green onions and cilantro.
Serve at the table with sour cream and more salsa.