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Mexican Chicken, Beans and Rice Skillet | Can't Stay Out of the Kitchen | this fantastic one-dish #TexMex skillet entree is one of the BEST you'll ever eat. Ready in about 40 minutes so it's perfect for weeknight meals. #chicken #glutenfree #avocados

Mexican Chicken, Beans and Rice Skillet

Teresa Ambra
This fantastic Tex-Mex entree has chicken, bell peppers, rice, pinto beans, tomatoes with green chilies and pepper Jack cheese. It's garnished with olives, tomatoes, avocados, cilantro and sour cream. Wonderful one-dish skillet supper that you can have on your table in about an hour. Gluten free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Chicken Main Dish
Cuisine Tex-Mex
Servings 8
Calories 512 kcal

Equipment

  • 1 large skillet with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon or spatula (or both)

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
 

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

Notes

NOTE: While I prefer using Homemade Taco Seasoning because it's easy to make and healthier, you can also substitute a packet of Taco Seasoning Mix.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 512kcalCarbohydrates: 52gProtein: 23gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 64mgSodium: 804mgPotassium: 839mgFiber: 9gSugar: 6gVitamin A: 1279IUVitamin C: 34mgCalcium: 295mgIron: 3mg
Keyword avocados, cheese, chicken, corn, gluten free, main dish, rice, tomatoes
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