This easily feeds 4 – 6 people. But easy, healthy, economical.
INGREDIENTS
1 lb of chicken breast, cut into cubes
1 tbsp olive oil
1/2 tsp each salt and pepper
2 tsp chili powder
1 tsp each of cumin and dried cilantro
1 tbsp minced garlic
10 oz can of Rotel (not drained)
8 oz can of tomato sauce
1 15 oz can of black beans, drained and rinsed
1 cup frozen corn
11/2 cups of chicken broth
1 cup of long grain white rice (uncooked & rinsed)
2 cups of shredded Colby Jack cheese
Sour cream
Cilantro
Chipotle Ranch Salad Dressing
Salsa
INSTRUCTIONS.
Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat, add all seasonings, and cook until the chicken is cooked through.
Add the undrained Rotel, tomato sauce, minced garlic, chicken broth, beans, corn, and uncooked rice to the skillet. Stir well, make sure to bring the whole skillet to a boil, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
Top with shredded Colby Jack cheese and let it melt or pop in the oven on broil. Serve and top with sour cream, cilantro, salsa, and Chipotle Ranch. Serve with tortilla chips. Enjoy!
