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Super Delicious Mexican Inspired Chicken + Rice Skillet!

Ingredients

  • 2 large boneless chicken breasts cut into 1/2 inch cubes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 large yellow onion diced
  • 1 bell pepper seeded and diced
  • 4 fresh garlic cloves minced
  • 1 14 oz. can low sodium kidney, pinto or black beans, rinsed and drained
  • 1 cup frozen organic corn
  • 2 cups diced fresh Roma tomatoes
  • 2 cups cooked brown rice or quinoa
  • 1/2 cup shredded cheese
  • 2 Tbsps avocado oil or olive oil, divided
  • 1/2 tsp freshly ground pepper divided
  • 1 tsp sea salt divided

Toppings:

  • 1 avocado diced
  • diced green onions
  • chopped fresh cilantro leaves
  • lime wedges
  • plain Greek yogurt or sour cream
  • salsa

Instructions

  • Heat a large skillet over medium heat.
  • Add in one tablespoon of your oil and swirl it around to coat the pan.
  • Add chicken and sprinkle with all the seasonings, and about half of the sea salt and pepper this recipe calls for; or to taste.
  • Cook, stirring occasionally for about 5-7 minutes or until chicken is cooked through.
  • Once the chicken is done, remove from the heat and set aside on a large plate.
  • Add the remaining oil then stir in onion and bell pepper; sauté for 3-4 minutes until translucent, add garlic and continue sautéing for about 30 seconds more.
  • Next, stir in the beans, corn, Roma tomatoes, your cooked rice, and a pinch of sea salt & pepper; stir until everything is well combined and begins bubbling.
  • Return cooked chicken to the skillet, stir to warm, and sprinkle with shredded cheese. Place the lid on and reduce your heat. Continue to cook until cheese is melted, about 4-5 minutes more.
  • Scoop servings into small bowls then allow everyone to add the toppings of their choice.
  • OR scoop on top of lettuce/spring mix, to create a delicious taco salad and top as desired.
  • Garnish with green onions, cilantro and serve with freshly chopped avocado and lime wedges.