Chicken and Rice Skillet Dinner with a Kick
|2||10 oz. cans of canned chicken breast, drained|
|1 can(s)||10.5 oz chicken broth|
|1 c||mild pace pecante sauce|
|1 Tbsp||olive oil (i prefer)|
|1 c||minute rice (or any brand instant rice)|
|1 c||black beans rinsed and drained|
|1 c||frozen whole kernel corn|
|1/2 c||shredded cheddar cheese|
This is really a delicious meal. As a variation you can leave out the beans and the corn, and just use the chicken, chicken broth, cumin, and rice and do everything except add the beans and the corn, and make a delicious burrito by adding the mixture to a toasted tortilla and top with cheese. So many variations to this recipe. Make it your own and enjoy.
Do steps 1 to 3. Then for step 4 omit the beans and corn and cook the drained chicken with the rice mixture for 5 minutes. In a hot skillet place one tortilla in pan and heat about 10-15 seconds per side until warm and flexible. Place tortilla on a plate; add a portion of the chicken, and rice mixture and top with cheese. Make sure all ingredients are near the middle of the tortilla. Starting from the end closest to you, fold tortilla just over the middle, covering the filling. Carefully fold in both side of the tortilla over the filling, then finish folding to the end, wrapping it all up.