I’m not sure how many more ways I can say, “We loved this” or “My kids asked for thirds” or “Isn’t cast iron the best thing ever?” or “Why is Zachary insistent on eating sour cream straight off a spoon?”
This meal is just…us. It’s quick, it’s pretty healthy, it’s got the flavors and ingredients that we love, and it’s comforting (also, it can be served with sour cream).
There’s not much more to say other than that. Instead of wasting time reading my usual ramblings, go ahead and use time to make this. 🙂
Update: We’ve since made this with farro and looooved it, possibly even more than rice. 🙂
Tex-Mex Chicken and Rice Skillet
1 Tbsp. canola oil
1 lb. boneless/skinless chicken thighs (recommended!) or breasts
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. oregano
1 onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 cup uncooked white rice*
1-1/4 cups enchilada sauce, storebought or homemade (here or here)
3/4 cup chicken broth
1 can black beans, drained and rinsed
1 cup corn (frozen is fine)
1 cup shredded cheddar or Mexican blend cheese
your favorite garnishes/toppings
Heat the oil in a large, deep skillet over medium-high heat. Season the chicken with salt, pepper, chili powder, cumin, and oregano. Place the chicken in the skillet and brown on both sides, about 4 minutes total (chicken will not be cooked through). Remove and set aside.
Add the onion and green pepper to the skillet and saute until tender. Stir in the garlic until fragrant, followed by the rice. Stir the rice for a minute, toasting the kernels a bit, before adding the broth and enchilada sauce and bringing to a boil.
Meanwhile, cut the chicken into bite-sized pieces. Add the chicken, black beans, and corn to the skillet. Bring to a boil again and then reduce the heat, cover, and simmer until rice is cooked, about 15 minutes. Stir in 1/3 of the cheese, and then top with the remaining cheese. Place a cover on the skillet just until cheese is melted (alternatively, you can stick the whole thing under the broiler for a minute).
Serve with your favorite garnishes.
*We loved this made with farro, too. You will likely need to increase the broth a bit to make it with farro (and certainly other grains would work, too!)