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Southwestern Chicken and Rice

by on December 10, 2009 in Casseroles, Main Courses December 10, 2009 CasserolesMain Courses
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Delicious, easy, one skillet meal. Serve with chips, salsa and guacamole for a full meal. This is also great served in taco shells with added toppings—olives, tomatoes, avocado, sour cream, etc. Our family favorite.

Ingredients

  • 4 pieces Boneless, Skinless Chicken Breast Halves
  • 1 cup Salsa
  • 1 package (1 Oz. Packet) Taco Seasoning
  • 2 cups Water
  • 2 cups Minute Rice
  • 15 ounces, weight Canned Black Beans, Drained And Rinsed
  • 1 cup Cheese, Cheddar Or Mexican Style
  • Sour Cream, For Topping (optional)

Preparation

Bring chicken, salsa, seasoning, and water to a boil in a large skillet. Cover and simmer for 10 minutes. Return to boil, add rice and beans, and stir. Sprinkle with cheese and cover. Cook on low heat for 5 minutes. Remove from heat.

Top with sour cream if desired.

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