LIVING A CREATIVE LIFE
WITH SUZANNE CLARK
Mexican Chicken and Rice Skillet Dinner
Ingredients
-
8 ounce tub of Challenge Salsa Cream Cheese
-
½ cup of sour cream, plus 4 tablespoons for garnish if desired
-
1 ½ cup of chicken broth
-
1 cup of rice
-
12 ounce can of black beans
-
12 ounces can of diced fire roasted tomatoes
-
1 cup of corn
-
4 thin cut boneless and skinless chicken breasts
-
3 tablespoons of taco seasoning
-
1 cup of crushed corn tortilla chips
-
½ cup of Mexican blend shredded cheese
-
4 tablespoons of Challenge Butter, melted
-
1/8 cup of diced fresh cilantro (optional)
-
1/8 cup of diced fresh tomatoes or salsa(optional)
Directions
-
In a large oven safe skillet (I used a cast iron skillet) combine cream cheese, sour cream, chicken broth, rice, black beans, tomatoes and corn stirring until combined. Season chicken breasts with taco seasoning.
-
Place pan over high heat and bring to a boil, stirring constantly. Remove from heat and place seasoned chicken on top of rice mixture. Cover top of pan with aluminum foil, followed by a lid. This double layer will help keep the moisture in the pan and cook the rice and chicken perfectly!
-
Place pan in the oven. Bake for 20-25 minutes or until rice is tender and the chicken is cooked through.
-
Remove skillet from oven. Sprinkle top of casserole with tortilla chips and cheese blend. Drizzle the top with butter and place under broiler for 3-4 minutes or until the top is golden brown.
-
To serve, sprinkle top with fresh cilantro. Place one chicken breast per serving and a generous scoop of creamy rice. If you want to get fancy, add a bit of salsa or fresh tomatoes and a dollop of sour cream to go supreme!
Serves four