Fiesta Chicken and Rice

Another Pinterest recipe here, and it was pretty good! Cory has been sleeping at the hanger all week, and with me closing at work and being busy at school or with homework, I need fast meals to make so Cory actually gets a decent dinner before going back to work. I took the chicken breast out of the freezer before I went to work today, and took maybe 30 minutes to cook when I got home! It reminded me of a Mexican jambalaya, and it was great. So easy to make, and Cory actually got to help me, believe it or not! Hope you guys enjoy!

Fiesta Chicken and Rice

Ingredients:

Cilantro-Lime Rice

~1 c long grain white rice

~2 c water

~1 tsp salt

~juice of 1 lime

~2-3 tbsp cilantro, chopped

For the Chicken

~1 lb boneless, skinless chicken breasts, diced

~1 pkg taco seasoning

~2 tbsp olive oil

~1 onion, diced

~1-3 bell peppers, diced

~2 cups corn (fresh or frozen)

~3-4 cloves garlic, minced

~1 (14.5 ounce) can black beans, drained

~1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained

~1 avocado, diced

Directions:

1. Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.

2. Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.

3. In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.

4. Add the drained black beans and tomatoes, rice, and chicken. Stir all to combine. Garnish with extra chopped cilantro and top with diced avocado. Serve and enjoy!! :)

I made a few alterations to this recipe, such as using brown rice instead of white, and only using one pepper instead of 3 the original recipe called for. I also used a fresh tomato diced, along with a can of diced green chiles, instead of the Ro-Tel mixture. Overall, if I'd have cooked the rice just a little longer, this meal would've been a homerun! So flavorful, and pretty healthy too!

~S

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