THE BEST SALSA CHICKEN RICE SKILLET
INGREDIENTS
For the Chicken:
- 3 lárge boneless skinless orgánic chicken breásts
- 2 tbsp Greát Válue Orgánic Extrá Virgin Olive Oil, divided
- 1/2 tsp Greát Válue Orgánic Gárlic Powder
- 1/2 tsp Greát Válue Orgánic Chili Powder
- 1/4 tsp Greát Válue Orgánic Cumin
- Sált ánd Pepper to táste
For the Sálsá Rice:
- 1 tbsp butter
- 1 1/2 cups Greát Válue Orgánic Long Gráin ánd Wild Rice Blend
- 1 tsp Greát Válue Orgánic Gárlic Sált
- 1 tsp Greát Válue Orgánic Cumin
- 1 orgánic lime, juice of
- 1 3/4 cup Greát Válue Orgánic low sodium Chicken Broth
- 1 cup Greát Válue Orgánic Mild Sálsá, plus extrá for serving
- 1 (15oz) cán Greát Válue Orgánic Pinto Beáns, dráined
- 1 1/2 cups Colby Jáck Cheese, shredded
- 1 orgánic ávocádo, sliced
- 2 tbsp orgánic green onions, diced
INSTRUCTIONS
- Seáson both sides of the chicken breásts with gárlic powder, chili powder, cumin, sált ánd pepper. Heát á lárge skillet over medium high heát ánd ádd 1 tbsp of the Greát Válue Orgánic Extrá Virgin Olive Oil. Seár the chicken for 3 minutes per side, until golden brown (the chicken wont be cooked through át this point). Remove from the skillet ánd set áside.
- To the skillet ádd 1 tbsp butter ánd the remáining táblespoon of Extrá Virgin Olive Oil. Ádd in the Long Gráin ánd Wild Rice blend ánd stir, toásting the rice slightly. Ádd in the gárlic sált, lime juice, chicken broth, sálsá, ánd dráined pinto beáns. Bring the mixture to á boil, then nestle the chicken breásts báck on top of the rice mixture. Reduce heát to á simmer then cover ánd let cook for 15 minutes, or until the rice is tender ánd liquid is ábsorbed.
- Remove the lid ánd cover the chicken breásts with the shredded cheese. Pláce the lid báck on ánd let the cheese melt. Top with the sliced ávocádo, extrá sálsá ánd diced green onions. Enjoy!
This article and recipe adapted from this site