★★★★★ | Salsa Chicken Rice Skillet

★★★★★ | Salsa Chicken Rice Skillet
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ This very simple and Cheesy Salsa Chicken Rice Skillet is loaded up with natural fixings and prepared in under 30 minutes!  | #let'scooking

Time
Planning Time: 10 minutes
Cook Time: 15 minutes
All out Time: 25 minutes

Yield: 4 to 6 servings
Technique: Stovetop
Food: Mexican

 
Ingredients:
For the Chicken: 

• 3 enormous boneless skinless natural chicken bosoms 
• 2 tbsp Great Value Organic Extra Virgin Olive Oil, isolated 
• 1/2 tsp Great Value Organic Garlic Powder 
• 1/2 tsp Great Value Organic Chili Powder 
• 1/4 tsp Great Value Organic Cumin 
• Salt and Pepper to taste 

For the Salsa Rice: 

• 1 tbsp margarine 
• 1/2 cups Great Value Organic Long Grain and Wild Rice Blend 
• 1 tsp Great Value Organic Garlic Salt 
• 1 tsp Great Value Organic Cumin 
• 1 natural lime, juice of 
• 1 3/4 cup Great Value Organic low sodium Chicken Broth 
• 1 cup Great Value Organic Mild Salsa, in addition to extra for serving 
• 1 (15oz) would great be able to Value Organic Pinto Beans, depleted 
• 1/2 cups Colby Jack Cheese, destroyed 
• 1 natural avocado, cut 
• 2 tbsp natural green onions, diced 
• ## CLICK TO SEE FULL RECIPES ##

Instructions:

1. Season the two sides of the chicken bosoms with garlic powder, bean stew powder, cumin, salt and pepper. Warmth a huge skillet over medium high warmth and include 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. Singe the chicken for 3 minutes for every side, until brilliant dark colored (the chicken wont be cooked through now). Expel from the skillet and put in a safe spot. 
2. To the skillet include 1 tbsp margarine and the rest of the tablespoon of Extra Virgin Olive Oil. Include the Long Grain and Wild Rice mix and mix, toasting the rice marginally. Include the garlic salt, lime juice, chicken stock, salsa, and depleted pinto beans. Heat the blend to the point of boiling, at that point settle the chicken bosoms back over the rice blend. Decrease warmth to a stew at that point spread and let cook for 15 minutes, or until the rice is delicate and fluid is ingested. 
3. Evacuate the top and spread the chicken bosoms with the destroyed cheddar. Spot the cover back on and let the cheddar dissolve. Top with the cut avocado, additional salsa and diced green onions. Appreciate!

Note
Calories per serving: CALORIES HERE
Fat per serving: FAT HERE

Rated 5/5 based on 70.000 customer reviews

★★★★★ | Salsa Chicken Rice Skillet

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