Southwest Chicken Skillet
- 1 c long grain white rice (uncooked)
- 260 g salsa (1 cup)
- 220 g cooked chicken (shredded or chopped)
- 2 c cooked black beans (335g)
- 1/2 t chili powder
- 1/2 t table salt
- 1 t freshly ground black pepper
- 1 chicken bouillon cube (low sodium)
- 1.5 c water
- 40 g shredded cheese
- 25 g sliced green onions (to taste)
1. If starting with raw chicken, cook the chicken first. (Use 300g raw or about 220g cooked.)
2. In a large skillet, combine the rice, salsa, cooked chicken, black beans, chili powder, salt, pepper, chicken bouillon, and water. Stir until everything is combined.
3. Place a lid on the skillet, turn the heat to high, and let it come to a full boil. As soon as it does, turn the heat down to low; let simmer for 30 minutes. Ensure it simmers the entire time, turning the heat up slightly if needed.
4. After 30 minutes, turn off the heat, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender.
5. Sprinkle the cheese over top, replace the lid, and let it sit for a few minutes, until the cheese is melted.
6. Sprinkle the green onions over the melted cheese and serve hot.
Note from source: Brown rice requires more liquid and a longer cooking time than white rice.