Welcome to the first official day of Autumn, Friends! We have a busy weekend coming up but I thought I’d quickly share one of our newest favorite recipes. Southwestern Fiesta Chicken!
If you are a lover of spicy dishes, you will love this one! I found it on Pinterest. I believe recipe credit goes to Kevin and Amanda Food & Travel Blog. Here it is!
SOUTHWESTERN FIESTA CHICKEN
Cilantro Lime Rice
-1 cup long grain white rice
-2 cups water
-1 teaspoon salt
-juice of 1 lime
-2-3 tablespoons cilantro, chopped
For the Chicken
-1 pound boneless, skinless chicken breasts
-1-envelope taco seasoning
-2 tablespoons olive oil
-1 onion diced
-2 cups diced bell peppers (about 3 bell peppers)
-2 cups corn (fresh or frozen)
-3-4 calves garlic, minced
-1 (14.5 ounce) can black beans, drained
-1 (10 ounce) can Rotel Diced tomatoes and green chilies drained
-1 avacado, diced
DIRECTIONS:
1-Add the rice, water, salt, lime juice and cilantro to a medium pot. Stir well. Bring to a boil, cover, reduce heat to low and simmer for about 14 minutes. Set aside and keep covered.
2-Cut the chicken into bite sized pieces. Season with half of taco seasoning. In a large skillet, heat olive oil over medium high heat. Add the chicken and cooke for 5 minutes until golden brown on all sides. Set aside.
3-In the same skillet increase the heat to high, add onions, bell peppers, corn, and remaining taco seasoning. Cook stirring until veggies are cooked down. Add garlic and drained black beans, tomatoes and cook for about 30 minutes stirring occasionally.
4-Add the rice and chicken, stir to combine and heat thoroughly. Garnish with extra chopped cilantro and chopped avocado. Enjoy!
I hope you have a wonderful weekend! Thanks for stopping by! xoxo Dell
