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This is a fast, easy, incredibly healthy supper and one of my old reliable recipes. The best part is that there are usually leftovers that happen to make an awesome quesadilla filling for supper the day after, another super easy meal.
Ingredients Needed:
one can of black beans
one can of corn
one large can of diced tomatoes
2 tablespoons chili powder
1 tsp onion powder
1 cup of chopped onion
sprinkle of cumin
3 cloves garlic
oil for frying
cheese (I used Monterey Jack)
Rice to serve it over.
Combine all your canned ingredients in a large pot, add the spices and start heating it up. Taste the sauce and see if you like the spices as they are or want to add more, I cannot stand bland dishes so I use tablespoons of chili powder to give it some flavor and zing.
Dice your chicken breasts into small pieces, mine are larger so my son-who-thinks-he’s-vegetarian-but-eats-chicken-nuggets can pick out the chicken. Yes, we’ve talked about what’s in chicken nuggets. Still can’t get through to him.
Add some oil to a frying pan, throw in the onions, minced garlic cloves and the chicken breast. Sautee until the onions are tender and the chicken is browned.
Add the chicken/onion combo into the pot with the tomatoes in it and simmer until the chicken is cooked completely.
I serve ours on rice with a sprinkle of shredded cheese on top.
Magpie’s Southwest Chicken
Ingredients
- 1 cup long grain rice
- 2 cups chicken broth warm
- 2 large chicken breasts diced
- salt and pepper
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 tablespoons minced garlic
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- one 398 ml can diced tomatoes
- one 15 ounce can black beans drained and rinsed well
- 1 cup corn fresh, canned or frozen
- one 113 ml can chopped green chilies
- 2 cups Monterey Jack shredded cheese
- cilantro chopped
Instructions
- Mix the rice with the hot chicken broth in a large liquid measuring cup and let sit while you prepare the rest of the dish.
- Season the diced chicken breast with salt and pepper and set aside.
- Heat the olive oil in a large lidded saucepan pan and add the onions. Saute until tender crisp. Add in the chicken breast and saute until all sides of the chicken are browned.
- Add the garlic and saute until browned and fragrant, around 2 minutes. Sprinkle in the chili powder, cumin, oregano, and paprika. Stir the chicken mixture to heat the spices until fragrant.
- Pour in the rice mixture and scrape any browned bits off the bottom of the pan.
- Add the diced tomatoes, beans, corn, and chilies. Stir well.
- Cover the pan with a lid and reduce the heat to low. Simmer for 10 minutes, then stir, making sure that nothing is sticking to the bottom of the pan. Cover and let cook again for another 10 minutes until the liquid has been absorbed and the rice is tender.
- Remove from the heat. Sprinkle the shredded cheese over top, followed by the cilantro. Place the lid back on top and let the cheese melt.
- Serve warm.
Notes
Nutrition
Spices Exporters says
Quite exciting southwest chicken receipe from the kitchen magpie.