Tex-Mex Chicken and Rice Skillet (One Pot) | Valerie's Kitchen

Name: Tex-Mex Chicken and Rice Skillet (One Pot) | Valerie's Kitchen
Ingredients: 3 tablespoons olive oil (divided, plus additional if needed); 1 pound boneless skinless chicken breasts ( cut into bite size pieces); ½ teaspoon salt; freshly ground black pepper (to taste); ½ cup diced yellow onion; ½ cup diced red or orange bell pepper; 1 jalapeno (seeded and diced); 1 teaspoon minced garlic; 1 cup long grain white rice (like Jasmine) (uncooked); 14.5 ounce can diced tomatoes (drained); 2 ½ cups low-sodium chicken broth; 15 ounce can black beans (rinsed and drained); 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1 cup frozen corn (do not thaw); 1 ½ cups shredded cheese (sharp cheddar, Jack, or a combination of both); 3 green onions (thinly sliced); salsa, avocado, sour cream, cilantro

"This cheesy one pot Tex-Mex Chicken and Rice Skillet is loaded with corn, peppers, and black beans for a delicious meal in 30 minutes!..."

INGREDIENTS

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3 tablespoons olive oil (divided, plus additional if needed)

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1 pound boneless skinless chicken breasts ( cut into bite size pieces)

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½ teaspoon salt

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freshly ground black pepper (to taste)

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½ cup diced yellow onion

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½ cup diced red or orange bell pepper

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1 jalapeno (seeded and diced)

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1 teaspoon minced garlic

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1 cup long grain white rice (like Jasmine) (uncooked)

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14.5 ounce can diced tomatoes (drained)

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2 ½ cups low-sodium chicken broth

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15 ounce can black beans (rinsed and drained)

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2 teaspoons chili powder

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1 teaspoon cumin

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1 teaspoon smoked paprika

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1 teaspoon onion powder

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1 cup frozen corn (do not thaw)

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1 ½ cups shredded cheese (sharp cheddar, Jack, or a combination of both)

•

3 green onions (thinly sliced)

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salsa, avocado, sour cream, cilantro

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