This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
cost per recipe: $11.55
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
This was such an easy and great recipe will for sure make it again i used precooked chicken strips and chopped them in bite size pieces and followed recipe as is did add more cheese..
Super Easy, Good Flavor
This is super easy and makes for great left overs. I use chicken tenderloins because they cook quicker and make it easier to divide up for meals (and lunch the next day). I also use a can of corn instead of frozen (drained) and a can of tomatoes (drained or measure the liquid and subtract that much broth) and if I have it, a diced onion. My husband likes it will Pace Hot for a little extra kick. Its a very easy and quick meal that gives you a little bit of all the food groups that has great flavor.
Santa Fe Chicken and Rice
Delicious!! One of my families favorite meals!!
I am not a cook! my husband is...but I am now giving it a try, and this was very easy to make and family really liked! I will be making this one again for sure!!!
The ONLY thing I change is the servings. I double the ingredients and make plenty for leftovers. The family loves this dish !
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.