Southwestern Chicken and Rice Skillet Meal


This recipe was published in the St. Paul Pioneer Press on Thursday, November 10, 2016.  It was featured in a column written by Jill Silva of the Kansas City Star. It’s an easy one-skillet meal, using your own fresh ingredients and providing a good amount of fiber.
Servings: 4
Ingredients:
1 teaspoon Salt
2 teaspoons ground Cumin
1 teaspoon ground Coriander
1/2 teaspoon coarsely ground Black Pepper
1/4 teaspoon dried Red Pepper flakes
2 (8 ounce) boneless, skinless Chicken breasts–slice each breast evenly lengthwise to make 4 cutlets
2 Tablespoons Olive oil, divided
1 Poblano pepper, seeds removed, chopped
1 medium Jalapeno pepper, seeds removed and finely chopped
1/2 diced Red bell pepper, optional
1/2 yellow Onion, chopped
1 cup fresh or frozen Sweet corn
2 cloves Garlic, minced
3 1/2 cups cooked Brown rice
1 (15-ounce) can Black beans, rinsed and drained
3 Tablespoons Salsa
3 Tablespoons chopped fresh Cilantro
Juice from 1 Lime
Garnish: Chopped Cilantro and Salsa, if desired
Directions:
1. In a small bowl, stir together salt, cumin, coriander, pepper and red pepper flakes. Using 1 tablespoon olive oil, rub each chicken cutlet with oil on both sides and sprinkle with half of the spice mixture. Set remaining spice mixture aside.
2. Heat remaining tablespoon olive oil in a large non-stick skillet over medium high heat. Cook chicken until golden and meat is no longer pink inside, about 4 minutes per side.
3. Remove from heat and allow to stand for a few minutes. Slice cooked chicken into thin strips and set aside.
4. Add poblano, jalapeno, red bell pepper (if using) and onion to skillet and cook, stirring frequently, over medium high heat, until vegetables are tender, about 4 minutes.
5. Add corn, garlic and remaining spice mixture; blend well and cook for 1 to 2 minutes.
6. Stir in chicken, brown rice, beans, salsa, cilantro and lime juice. Stir gently and cook until heated through, about 1 to 3 minutes.
7. If desired, sprinkle with additional chopped cilantro and dollops of salsa. Serve immediately.

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