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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

ONE POT CHEESY CHICKEN TACO RICE Recipe

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This recipe for ONE POT CHEESY CHICKEN TACO RICE is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 1 1/2 pounds ground chicken
1/2 onion, diced
1 tablespoon oil
1 1/2 cups uncooked rice
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon granulated garlic
2 cups chicken broth
1 jar (14 1/2 ounces) salsa
1 cup corn kernels
1 cup canned black beans, drained and rinsed
1 roma tomato, diced
3/4 cup shredded cheddar cheese
1 avocado, peeled and diced
1 green onion, sliced
Directions:
Directions:
Add oil to a large skillet over medium high heat. Add in the ground chicken, and break it up a bit with a wooden spoon. Add the diced onion, and cook until the chicken has browned and the onion is translucent.

Move the chicken and onion over to one side of the pan, and drizzle a little more oil on the empty side. Add in the uncooked rice, and toss it around briefly to toast it.

Stir in the spices, broth, salsa, corn, and beans. Bring the liquids to a simmer, and reduce the heat to low. Cover, and cook for 18 minutes or until the rice is tender and liquid has absorbed.

Taste the rice, and adjust seasoning if needed.

Sprinkle the tomato, cheese, and avocado over the rice. Cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion.

 

 

 

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