Jalapeno Chicken and Rice in a Skillet
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 boneless, skinless chicken breast halves
- 2 cups instant rice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 cups defatted reduced-sodium chicken broth
- 1 can (15 ounce size) black beans, rinsed and drained
- 2 teaspoons minced jalapeno peppers
- 1/2 teaspoon cumin
- 2 tablespoons chopped, fresh cilantro
- 4 lime wedges
- 1/2 cup mild, medium or hot chunky salsa
Rinse fresh chicken under cold water or remove protective ice glaze from frozen chicken by holding under lukewarm, running water for 1 to 2 minutes. Pat dry. In large, nonstick skillet, heat olive oil and garlic; add chicken. Cook over medium heat 5 to 7 minutes (4 to 6 minutes using fresh chicken) or until chicken is lightly browned. Stir in broth, beans, jalapeno peppers and cumin; cover. Simmer 10 to 15 minutes or until chicken juices run clear. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F. Stir in rice; cover. Let stand 5 minutes Sprinkle with cilantro. Serve with lime wedges and salsa. Refrigerate leftovers
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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