Mexican food is hubby’s go-to (just ask our daughter who is still sick of Mexican casseroles. This Salsa Chicken Rice Skillet is from his favorite recipe website (at the moment). I think this would make a nice side dish if you skipped the chicken and served it on the side. You can also substitute ground beef and add corn! This is an extremely versatile dish.
- 1 lb boneless skinless organic chicken breasts
- 2 tbsp Extra Virgin Olive Oil, divided
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1/4 tsp Cumin
- Salt and Pepper to taste
- 1 tbsp butter
For the Salsa Rice
- 1 1/2 cups Long Grain and Wild Rice Blend
- 1 tsp Garlic Salt
- 1 tsp Cumin
- 1 organic lime, juice of
- 1 3/4 cup low sodium Chicken Broth
- 1 cup Mild Salsa, plus extra for serving
- 15 oz Pinto Beans, drained (or black or kidney)
- 1 1/2 cups Colby Jack Cheese, shredded
- 1 organic avocado, sliced
- 2 tbsp organic green onions, diced
- Season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt, and pepper. Heat a large skillet over medium-high heat and add 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. Sear the chicken for 3 minutes per side, until golden brown (the chicken won’t be cooked through at this point). Remove from the skillet and set aside.
- To the skillet add 1 tbsp butter and the remaining tablespoon of Extra Virgin Olive Oil. Add in the Long Grain and Wild Rice blend and stir, toasting the rice slightly. Add in the garlic salt, lime juice, chicken broth, salsa, and drained pinto beans. Bring the mixture to a boil, then nestle the chicken breasts back on top of the rice mixture. Reduce heat to a simmer then cover and let cook for 15 minutes, or until the rice is tender and liquid is absorbed.
- Remove the lid and cover the chicken breasts with the shredded cheese. Place the lid back on and let the cheese melt. Top with sliced avocado, extra salsa, and diced green onions. Enjoy!
Original recipe from I Wash, You Dry