Easy Mexican-Inspired Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breasts, cubed into 1 inch pieces
02 -
1/2 cup diced onion
03 -
1 Tablespoon olive oil
04 -
1 15 oz can black beans, rinsed and drained
05 -
1 15 oz can corn, drained
06 -
1 14.5 oz can diced tomatoes
07 -
1 4 oz can diced green chiles
08 -
1/4 cup Chunky Salsa
09 -
1 cup jasmine or Basmati rice (I used Basmati)
10 -
2 Tablespoons taco seasoning
11 -
1 teaspoon cumin
12 -
1/2 teaspoon chili powder
13 -
1/2 teaspoon salt
14 -
1/2 teaspoon pepper
15 -
2 cups chicken stock or water
16 -
1 cup shredded cheddar/jack cheese
→ Optional Toppings
17 -
Avocado
18 -
Tomato
19 -
Sour cream
20 -
Cilantro
# Instructions:
01 -
Heat a large pan or pot to medium heat. Add the cubed chicken, onion and olive oil. Saute for 2-3 minutes or until the chicken is cooked and the onions are lightly browned.
02 -
Add the black beans, corn, tomatoes, green chiles, salsa, jasmine rice, taco seasoning, cumin, chili powder and salt & pepper. Pour in chicken stock or water and then bring to a light boil.
03 -
Cover the pan and reduce heat to low. Cook for 15-20 minutes, or until the rice is all the way cooked.
04 -
Top with your favorite toppings.
# Notes:
01 -
Feel free to customize with your favorite Mexican-inspired ingredients
02 -
For a vegetarian version, replace chicken with an extra can of beans and use vegetable broth
03 -
Leftovers store well in the refrigerator for up to 3 days