Mexican Chicken & Rice Skillet


I've never been very good at cooking rice, so this was something I was VERY proud of! All made in ONE pan, my trusty cast iron I love so much. It was so full of flavor, and I was actually out of chili powder, and I never use the packaged taco or burrito packets because I feel like I can never get the flavor I'm looking for with the seasoning packets. So, I had to improvise massively on giving it that deep flavor. Instead, I used Chalula and a ranch dressing packet. Adding lime juice to the mix is an incredible way to bring all those flavors out.


I should add, I fed this to my two toddlers, with the Chalula, and they never got a hint of anything spicy. This is something that goes well on it's own, with a fresh green salad, or even in a tortilla as a burrito filling!



 

INGREDIENTS


· 2 Chicken Breasts

· 1 can diced tomatoes – do not drain

· 1 can black beans – drained

· 2 cloves garlic

· 1 T garlic powder

· 1 t salt & pepper

· 1 T cumin

· 1 packet ranch dressing mix

· 4 T Chalula hot sauce

· 3 T lime juice

· 1 t Oregano

· 1.5 C uncooked Rice – 15 min rice.

· 3 Cups water

· 2 C Shredded Cheese – Pepper Jack or Cheddar – or mix them! Yum!

· Fresh Cilantro


DIRECTIONS


Cook Chicken breasts in skillet, remove, shred and add back into skillet


Add herbs & spices & ranch dressing mix to coat chicken well.


Deglaze pan with can of diced tomatoes.


Add in Black Beans, Chalula hot sauce and lime juice, mix until well coated.


Add uncooked rice and stir.


Add in water, bring to a boil, reduce to a simmer & cook until rice is fully cooked.


Sprinkle shredded cheese over the top, place under LOW broiler for about 5 minutes until cheese is melted. Top with fresh cilantro


I had to add a beatiful small video of the cheese pull getting this amazing dinner out of the pan!


Enjoy!




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