Salsa Chicken Rice Skillet

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6

I always enjoy an organic meal like this amazing Salsa Chicken Rice Skillet. It is super easy to throw together and fast! A complete meal made in a single skillet perfect for an easy and quick weeknight dinner.

Ingredients

Chicken:

2 tablespoons Great Value Organic Extra Virgin Olive Oil, divided

1 pound boneless skinless organic chicken breasts

1/2 teaspoon Great Value Organic Chili Powder

1/4 teaspoon Great Value Organic Cumin

Salt and Pepper to taste

1/2 teaspoon Great Value Organic Garlic Powder

Salsa Rice:

1 1/2 c. Great Value Organic Long Grain and Wild Rice Blend

1 tablespoon butter

1 organic avocado, sliced

1 teaspoon Great Value Organic Cumin

1 c. Great Value Organic Mild Salsa, plus extra for serving

1 3/4 c. Great Value Organic low sodium Chicken Broth

1 1/2 c. Colby Jack Cheese, shredded

1 organic lime, juice of

2 tablespoons organic green onions, diced

15 ounces Great Value Organic Pinto Beans, drained

1 teaspoon Great Value Organic Garlic Salt

How to make Salsa Chicken Rice Skillet

Step 1: Sprinkle all sides of the chicken breasts with garlic powder, chilli powder, cumin, salt, and pepper.

Step 2: Drizzle 1 tbsp Great Value Organic Extra Virgin Olive Oil in a preheated large skillet over medium-high heat. Add the chicken and sear for approximately 3 minutes on each side until golden brown. Set the chicken aside when done.

Step 3: In the same skillet, add another tbsp butter and the rest of the Great Value Organic Extra Virgin Olive Oil. Now, add the Long Grain and Wild Rice blend. Stir and lightly toss the rice. Then, add the garlic salt, lime juice, chicken broth, salsa, and drained pinto beans. Allow the mixture to boil. Return the chicken breasts to the skillet, then decrease the heat. Put the lid on and cook everything for about 15 minutes or until the rice is tender and the liquid has been absorbed.

Step 4: Take the lid off and sprinkle the chicken breasts with the shredded cheese. Cover again to allow the cheese to melt.

Step 5: To serve, top the chicken with sliced avocado, more salsa, and some diced green onions. Enjoy!

Nutrition Facts:

Calories: 559kcal | Carbohydrates: 50g | Protein: 36g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 1217mg | Potassium: 1051mg | Fiber: 9g | Sugar: 4g | Vitamin A: 736IU | Vitamin C: 9mg | Calcium: 298mg | Iron: 3mg

Salsa Chicken Rice Skillet

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin I… General Recipes Salsa Chicken Rice Skillet European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 559 calories 26 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 2 tablespoons Great Value Organic Extra Virgin Olive Oil, divided
• 1 pound boneless skinless organic chicken breasts
• 1/2 teaspoon Great Value Organic Chili Powder
• 1/4 teaspoon Great Value Organic Cumin
• Salt and Pepper to taste
• 1/2 teaspoon Great Value Organic Garlic Powder
• Salsa Rice:
• 1 1/2 c. Great Value Organic Long Grain and Wild Rice Blend
• 1 tablespoon butter
• 1 organic avocado, sliced
• 1 teaspoon Great Value Organic Cumin
• 1 c. Great Value Organic Mild Salsa, plus extra for serving
• 1 3/4 c. Great Value Organic low sodium Chicken Broth
• 1 1/2 c. Colby Jack Cheese, shredded
• 1 organic lime, juice of
• 2 tablespoons organic green onions, diced
• 15 ounces Great Value Organic Pinto Beans, drained
• 1 teaspoon Great Value Organic Garlic Salt

Instructions

Step 1: Sprinkle all sides of the chicken breasts with garlic powder, chilli powder, cumin, salt, and pepper.

Step 2: Drizzle 1 tbsp Great Value Organic Extra Virgin Olive Oil in a preheated large skillet over medium-high heat. Add the chicken and sear for approximately 3 minutes on each side until golden brown. Set the chicken aside when done.

Step 3: In the same skillet, add another tbsp butter and the rest of the Great Value Organic Extra Virgin Olive Oil. Now, add the Long Grain and Wild Rice blend. Stir and lightly toss the rice. Then, add the garlic salt, lime juice, chicken broth, salsa, and drained pinto beans. Allow the mixture to boil. Return the chicken breasts to the skillet, then decrease the heat. Put the lid on and cook everything for about 15 minutes or until the rice is tender and the liquid has been absorbed.

Step 4: Take the lid off and sprinkle the chicken breasts with the shredded cheese. Cover again to allow the cheese to melt.

Step 5: To serve, top the chicken with sliced avocado, more salsa, and some diced green onions. Enjoy!