Chicken and Corn Skillet Meal
Ingredient list:
1 pound boneless, skinless chicken breasts cut into thin strips or cubes (your choice)
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, diced
1 medium red pepper, diced
1 tablespoon butter or margarine
1 tomato, diced
2 serrano chilis, diced
1 can of corn, drained
1 can of black beans, drained
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups cooked rice
1 cup of cheese
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, diced
1 medium red pepper, diced
1 tablespoon butter or margarine
1 tomato, diced
2 serrano chilis, diced
1 can of corn, drained
1 can of black beans, drained
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups cooked rice
1 cup of cheese
Instructions:
In a large skillet, stir-fry chicken in oil until no longer pink; remove and set aside. In the same skillet, sauté onion and green pepper in butter until tender. Stir in the tomatoes, corn, beans, and seasonings. Bring to a boil. Stir in chicken and rice. Reduce heat; cover and cook until heated through.
You can add sour cream, salsa, or other southwestern sides to really lift this to another level.
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