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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Southwestern Chicken skillet Recipe

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This recipe for Southwestern Chicken skillet is from The TIBOLLA Family Cookbook Project, 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 tsp chili powder
1 tsp cumin
˝ tsp garlic powder
1 tsp paprika
1 lb chicken breast (cubed)
2 tbsp olive oil
1 red bell pepper (chopped)
1 cup corn
1 cup black beans (drained and rinsed)
540 ml diced tomatoes
1 cup chicken broth
1 cup long grain rice
1 cup white cheddar cheese (shredded)
Directions:
Directions:
Season the chicken with chili powder, cumin, paprika, and garlic powder. Toss to coat evenly.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes, until lightly browned.
Add the bell pepper, corn, and black beans. Sauté for 2–3 minutes until vegetables are slightly tender.

Stir in the diced tomatoes, chicken broth, and rice. Bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and sprinkle shredded white cheddar cheese over the top. Cover and let sit for 2–3 minutes until the cheese is melted.
Serve warm and garnish with fresh cilantro, jalapenos , or avocado if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
My organized chaos

 

 

 

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