Fiesta Chicken & Rice Skillet

If you're looking for a delicious one-pan meal that comes together in minutes, this recipe is a real winner! Fiesta Chicken & Rice Skillet is full of protein and veggies, and topped with a crispy, melty corn chip and cheese crust. For loads of fresh flavor, I like to finish the pan with a sprinkle of cilantro and scallions, a squeeze of lime, and plenty of sliced avocado.

Thanks to store-bought rotisserie chicken, salsa and microwave rice, this skillet dish is an easy weeknight go-to. It's a rib-sticking dinner that'll hit your table in 30 minutes or less.

Fiesta Chicken & Rice Skillet

Ingredients

· 2 tbsp olive oil

· 1 small red onion, diced

· 2 garlic cloves, minced

· 12oz frozen corn

· 1 tsp salt

· ½ tsp black pepper

· 2 tsp chili powder

· 1 tsp cumin

· ½ tsp garlic powder

· 16oz medium salsa

· 15oz can black beans, rinsed and drained

· 3 cups rotisserie chicken, diced or shredded

· 4 cups cooked rice, white or brown

· 1 ½ cups crushed corn chips

· 1 ½ cups shredded cheddar or pepperjack cheese

· 4 scallions, sliced thin

· ¼ cup cilantro, chopped

· 1 avocado, sliced

· 1 lime, cut into wedges

· Sour cream, optional

Heat olive oil in a large, oven-safe skillet or braiser over medium low heat. Sautee onions and garlic for about 3 minutes or until the onions are translucent. Add the corn and sautee until defrosted. Add the salt, pepper, chili powder, cumin, and garlic powder. Allow to toast in the skillet for 2 minutes or so until fragrant. Stir in the salsa, black beans and chicken. Reduce heat to low, cover and allow to simmer for about 15 minutes.

Preheat oven broiler.

Just before serving, fold in the rice. Once thoroughly combined with the chicken mixture, smooth the surface into an even layer. Scatter the crushed corn chips over the top of the rice. Top with an even layer of shredded cheese. Broil for 3 to 5 minutes until the cheese is melty and the chips are crisp. If you do not have a broiler. Simply cover the pan and continue to cook on very low heat for about 5 minutes until the cheese has melted.

Top the skillet with sliced scallions, chopped cilantro and sliced avocado. Serve with wedges of lime and sour cream if desired.

Serves 4

Notes

90-second microwave rice is a perfect substitute for the cooked rice in this recipe!

Gluten Free Friendly!