Jalapeno Chicken and Rice in a Skillet Recipe

ingredients

4 boneless, skinless chicken breast halves
2 cups instant rice
1 tablespoon olive oil
1 teaspoon minced garlic
2 cups defatted reduced-sodium chicken broth
1 can (15 ounce size) black beans, rinsed and drained
2 teaspoons minced jalapeno peppers
1/2 teaspoon cumin
2 tablespoons chopped, fresh cilantro
4 lime wedges
1/2 cup mild, medium or hot chunky salsa

directions

Rinse fresh chicken under cold water or remove protective ice glaze from frozen chicken by holding under lukewarm, running water for 1 to 2 minutes. Pat dry.

In large, nonstick skillet, heat olive oil and garlic; add chicken. Cook over medium heat 5 to 7 minutes (4 to 6 minutes using fresh chicken) or until chicken is lightly browned.

Stir in broth, beans, jalapeno peppers and cumin; cover. Simmer 10 to 15 minutes or until chicken juices run clear.

Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F. Stir in rice; cover. Let stand 5 minutes

Sprinkle with cilantro. Serve with lime wedges and salsa. Refrigerate leftovers

nutrition data

Nutritional data has not been calculated yet.