Chicken Tortilla Rice Skillet is a wonderful dish inspired by one of my favorite soups and holds all it's great flavors.
Course dinner, Main Course
Keyword chicken, rice, tortellini
Servings 6-8 servings
1cupof sweet corn
1cupof black beans
1/2large yellow onion
1cupof riceI used jasmine
2cupsof chicken stock
1jalapenoseeded and minced
Crashed red pepper flakesto taste
Topping: fresh cilantro and toasted tortilla strips2 large tortillas
Preheat the oven to 350.
Combine corn, beans, diced onion, diced tomatoes, minced jalapeno, rice, stock, cilantro, salt, chili powder and red pepper flakes in a large bowl. Stir and transfer the mixture into a well seasoned cast iron skillet. Make sure that rice and veggies are evenly distributed throughout the skillet.
Place it in the oven for 30-35 minutes, carefully stirring after about 20 minutes.
While rice and veggies are cooking, sear chicken tenders with some salt and chili powder on stove top over medium heat. Dice chicken when it cools enough to be handled.
To toast tortillas: slice two large tortillas into thin strips, about 2 inches long. Spread them on an ungreased cookie sheet and toast them in the oven until golden, about 2-4 minutes.
Recipe from Lyuba at willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.