Post by Loupy on Sept 25, 2014 19:43:52 GMT -7
Chicken and Rice Skillet Dinner with a Kick
From: By Cecelia Anderson @ www.justapinch.com/
Cook Time: 25 Min
Serves: 4
Ingredients
2 10 oz. cans of canned chicken breast, drained
1 can 10.5 oz chicken broth
1 cup mild pace picante sauce
1 tsp cumin
1 Tbsp olive oil (I prefer)
1 cup minute rice (or any brand instant rice)
1 cup black beans rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded cheddar cheese
Instructions:
Heat 1 Tablespoon oil in a 10-inch skillet over medium heat.
Add the rice and cook and stir until its golden.
Stir in broth, picante sauce and cumin and heat to a boil.
Cover and cook for 15 minutes
Reduce the heat to low, stir in the canned chicken, beans, and corn.
Top with cheese and cover and cook for 5 minutes.
Burrito Variation:
Do steps 1 to 3.
Then for step 4 omit the beans and corn and cook the drained chicken with the rice mixture for 5 minutes.
In a hot skillet place one tortilla in pan and heat about 10-15 seconds per side until warm and flexible.
Place tortilla on a plate; add a portion of the chicken, and rice mixture and top with cheese.
Make sure all ingredients are near the middle of the tortilla.
Starting from the end closest to you, fold tortilla just over the middle, covering the filling.
Carefully fold in both side of the tortilla over the filling, then finish folding to the end, wrapping it all up.
From: By Cecelia Anderson @ www.justapinch.com/
Cook Time: 25 Min
Serves: 4
Ingredients
2 10 oz. cans of canned chicken breast, drained
1 can 10.5 oz chicken broth
1 cup mild pace picante sauce
1 tsp cumin
1 Tbsp olive oil (I prefer)
1 cup minute rice (or any brand instant rice)
1 cup black beans rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded cheddar cheese
Instructions:
Heat 1 Tablespoon oil in a 10-inch skillet over medium heat.
Add the rice and cook and stir until its golden.
Stir in broth, picante sauce and cumin and heat to a boil.
Cover and cook for 15 minutes
Reduce the heat to low, stir in the canned chicken, beans, and corn.
Top with cheese and cover and cook for 5 minutes.
Burrito Variation:
Do steps 1 to 3.
Then for step 4 omit the beans and corn and cook the drained chicken with the rice mixture for 5 minutes.
In a hot skillet place one tortilla in pan and heat about 10-15 seconds per side until warm and flexible.
Place tortilla on a plate; add a portion of the chicken, and rice mixture and top with cheese.
Make sure all ingredients are near the middle of the tortilla.
Starting from the end closest to you, fold tortilla just over the middle, covering the filling.
Carefully fold in both side of the tortilla over the filling, then finish folding to the end, wrapping it all up.
