Mexican Chicken, Beans and Rice Skillet

🧂 Ingredients

• 2 chicken breasts

  boneless, skinless, small diced
• 1 cup basmati rice

  or long grain rice
• 3 cups chicken broth
• 1 large onion

  chopped
• 1 red bell pepper

  diced
• 1 batch Homemade Taco Seasoning

  or substitute a Taco Seasoning Packet
• 2-3 tbsp. olive oil
• 15 oz. can pinto beans

  rinsed and drained
• 10 oz. can diced tomatoes with green chilies

  undrained
• 15 oz. can Southwestern corn

  drained
• 1 1/2 cups sharp cheddar cheese

  shredded
• 1/2 to 2/3 cup pepper Jack cheese

  shredded
• 1 cup sour cream

  for garnish
• 1 tbsp. fresh cilantro

  minced, for garnish
• 1/2 cup grape tomatoes

  halved, for garnish
• 1/2 cup sunburst tomatoes

  halved, for garnish
• 1/3 cup ripe black olives

  sliced, for garnish
• 1 avocado

  sliced, for garnish

Instructions

• 1 Place olive oil in a large skillet.
• 2 Add chicken, cover with lid and cook until chicken is opaque, about 5-10
  minutes.
• 3 Add onion and bell pepper and sauté an additional 5-10 minutes, or until veggies
  and meat are tender.
• 4 If necessary, cover with lid so that meat and veggies are cooked through.
• 5 Stir in taco seasoning, beans, tomatoes, corn, rice and chicken broth.
• 6 Bring to a boil over medium heat.
• 7 Reduce heat to low/medium.
• 8 Cover with lid and cook over low to medium heat until rice is tender, about
  20-25 minutes.
• 9 Stir occasionally.
• 10 Once most of the liquid has absorbed, sprinkle cheeses over top.
• 11 Cover with lid and melt cheese about 3-5 minutes over low heat.
• 12 Remove from heat.
• 13 Dollop sour cream over top.
• 14 Sprinkle with fresh cilantro, tomato halves, sliced olives and avocados.

Nutrition Info