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
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.
Cooked by Steph & Eaten by Tadd 4/30/2013