Shorter Days, Hardier Food

[Jukauz]

Saucy Fiesta Chicken And Rice

 

This is my own recipe, what I call a pantry meal. It's definitely one that can be tinkered with and altered in many ways. I came up with this when my two sons were little to get them to eat more vegetables. And it is fairly quick to prepare. If you're unsure how to prepare rice just ask. Make your rice while you're prepping or the night before.

 

This is made in a 12" inch skillet and can easily serve 6 to 8. Or like us, 4 with plenty of leftovers. It can also be stretched by preparing either 1-1/4 or 1-1/2 cups of rice instead of the 1 cup.

 

1 cup long grain rice prepared

4 large boneless skinless chicken breasts cut into bite size pieces.

1 can corn ( NOT CREAMED CORN )

1 can dark red kidney beans

1 can black beans

1- 4 oz can chopped green chilies

1 jar chunky salsa. (I use a large jar - 16oz. Old El Paso Brand)

1 to 2 cups cheddar cheese (divided)

1/4 to 1/3 cup taco seasoning (I use Old El Paso brand)

1 small to medium onion chopped

1 to 2 cloves garlic chopped (or equivalent of prepared minced)

1 to 2 tablespoons canola oil

Salt and pepper to taste (optional).

 

Drain and rinse the corn and beans, set aside.

Sauté chicken in oil just until all the outside pink is gone, add taco seasoning, mix well.

Add garlic, onions, and chilis; continue to cook for 2 to 4 minutes.

Add kidney beans, black beans, and corn; stir well.

Add in jar of salsa and half the cheese, mixing well.

Continue cooking for 10 to 15 minutes on medium heat.

Stir in rice.

Select a larger piece of chicken, slice open to inspect for doneness. If done, taste for tenderness and preference of spices. The idea is not to over cooked the chicken into toughness but to cook just enough to be properly done, tender, and juicy.

Add the remainder of cheese on top and allow to melt.

 

I generally serve this straight from my skillet but on the occasions I place it in a serving dish I wait until it's transferred to add the topping cheese. As I mentioned this dish can be tinkered with to suit your taste and what you might have on hand in your pantry. Leave out the chicken and add more beans for a vegetarian dish. Substitute or add beans of your choice, certainly pintos come to mind. Use less or more cheese and cheese of your choice. Of course, low fat or no fat cheese can be substituted.

 

NOTE: This is a Gluten Free Recipe. My only concern was for the Old El Paso Brand items. In particular the type of Maltodextrin used in the taco seasonings. I checked with the company and it is corn based. I realize in the states any ingredient that contains wheat must be indicated in the ingredients list but it does not hurt to ask.

Edited September 25, 2012 by Enodia

[Asustaba]

Yum, this sounds lovely! And easily adapted to the vegetarian...thanks for the share!

 

 

[Jukauz]

It's very adaptable. Makes for great leftovers, keeps well. Though I've never tried freezing it.