Ok, the picture on this isn’t the best. I promise it tastes a whole lot better than it looks here! Jared and I were trying to figure out what to make for dinner tonight but had very few ingredients in our pantry and fridge. We made up this Mexican Chicken and Rice Skillet with the few ingredients we had. Needless to say, it was a quick, easy, and tasty meal!
Here’s how we did it:
- 2 chicken breasts, cut into large pieces
- taco seasoning
- 2-3 Tbsp. oil
- 1 c. salsa
- 1 can corn
- 1 can black beans, drained (we didn't have black beans, but next time we will add them!)
- 1 pkg. Knorr Spanish Rice
- 2 c. water
- 1 c. shredded cheese
- Season chicken with salt, pepper, and taco seasoning. Heat oil in a large skillet and add chicken. When chicken is white on all sides, add salsa, corn, and black beans. Stir and cook about 2-3 minutes, then sprinkle the Spanish rice over the chicken and add water. Bring to a boil, reduce heat to simmer, cover, and cook for about 20 minutes. Stir in cheese and serve!