Chicken Tortilla Rice Skillet
Chicken Tortilla Rice Skillet is a wonderful dish inspired by one of my favorite soups and holds all it's great flavors.
Servings 6 -8 servings
Ingredients
- 1 cup of sweet corn
- 1 cup of black beans
- 1/2 large yellow onion
- 3 Roma tomatoes
- 1 cup of rice I used jasmine
- 2 cups of chicken stock
- 1 Tbsp fresh minced cilantro
- 1 jalapeno seeded and minced
- salt
- 1/2 tsp chili powder
- Crashed red pepper flakes to taste
- 1 lb chicken tenders
- salt chili powder
- Topping: fresh cilantro and toasted tortilla strips 2 large tortillas
Instructions
- 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.
Notes
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.