Tuesday, April 30, 2013

Santa Fe Chicken & Rice

This is another one-pot meal. I am really loving the convenience of less dirty dishes! I cooked the chicken and the rice mixture in my Calphalon non-stick skillet and it took no time at all.

I marinated the chicken first thing in the morning in my favorite Lawry's marinade -  Baja Chipotle. I know a lot of people have a hard time finding the Baja Chipotle Marinade (I buy it all the time at Publix). If you can't find the Baja Chipotle Marinade, use the Lawry's Mesquite Marinade. It will give you a similar Tex-Mex flavor.

We both loved this dish. It was full of flavor and tasted great!  The best part is this dish is that it is low in fat and calories! Don't tell anybody - they will never know!

Santa Fe Chicken and Rice
serves 4
(Printable Recipe)

1 lb chicken tenders
1 cup Lawry's Mesquite or Baja Chipotle Marinade
1 Tbsp olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can Rotel diced tomatoes and green chilies, drained
1 cup frozen corn
1 cup instant white rice
1 cup chicken broth

Place chicken in a large ziplock bag and coat with marinade. Refrigerate for at least 30 minutes or all day.

Heat oil in large nonstick skillet on medium heat. Remove chicken from marinade and add to skillet; cook 3-4 minutes per side or until lightly browned. Remove chicken from skillet and set aside.

Add beans, Rotel, corn, rice and chicken broth to skillet. Stir to combine. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until rice is tender. Add chicken and cook on lowest setting for an additional 5 minutes.

Pin It!

  post signature


  1. I LOVE all your one pot meals! They are the best and make my life easier :) (I hate dishes, too)

  2. This looks delicious! I love anything that has words like "Southwest and chipotle" describing it. Can't wait to try it.

  3. This looks so yummy!!! Thanks for sharing!

  4. Made this this weekend. So good. Even better the next day. I would like to add a liquid, and make it a stew/soup. More chicken broth?

  5. Edie - yes, I would just add chicken broth until it was the consistency you wanted. Great idea!

  6. That sounds very good. I like the Lawry's marinades but find I do have to let it go longer than just 30 minutes like they say.

  7. What about doing this with skinless, boneless chicken breasts?

  8. also how many servings does this make? I'll be making it for 2 adults and 3 kids.

  9. Paula - that would work. They are basically the same thing. I used tenders because they cook up quicker.

  10. I made this and it tasted great but was very HOT, too much for us. Next time I will be sure to get MILD Rotel!

  11. We don't have Publix near here, but I found the baja chipotle at Wal-Mart (and either Kroger or Meijer -- I can't remember which, but it was much more expensive than Wal-Mart).

    I'm making it tonight. I can't wait; it's been on my list for weeks! :)


Related Posts Plugin for WordPress, Blogger...