Spicy chicken and rice with black beans, corn, and cilantro all cook together in one pot. And cheese, mixed in and on top!
Another one-pot wonder. Ya gotta love that one pot clean up! And leftovers, if there are any, make a delicious taco filling.
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I never used to like spicy food, but now I find it’s one of my favorite things. Especially Tex-Mex spicy. And this chicken and rice recipe has all of my favorite stuff.
The green chilis in the Rotel provide just the right amount of heat. Heat that is balanced by creamy melted 4 Cheese Mexican Cheese Blend.
Start by browning one side of the chicken in some oil. I’m partial to olive and coconut, but use whatever you like best. Remove it to a plate and set it aside.
To the empty skillet add the broth, rice, Rotel (diced tomatoes and green chilis), beans, corn, and cumin. Give it a stir to combine.
Nestle the chicken, brown side up, into the rice mixture. Bring it a to a simmer and reduce the heat to medium low. Cover and cook it for about 15 minutes.
Remove the chicken one more time to a plate and cover it with foil.
Stir the rice, then cover and cook it until the liquid is absorbed and the rice is tender, about 5-10 minutes.
Stir in the chopped cilantro…
…and 1 cup of the cheese into the rice.
Return the chicken to the skillet and sprinkle it with the remaining 1 cup of cheese; cover it until it’s melted.
Finally, sprinkle on the crushed tortillas and a little more cilantro. Salt and pepper to taste.
If you have any leftovers, this chicken and rice makes a scrumptious taco filling. Just shred the chicken and stir it into the rice.
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