This skillet recipe, modified from Picky Palate, uses all three, as well as a kick of spice from green chiles and Tabasco sauce, in a delicious combination.
There are quite a few steps involved (all of them quite easy), so let's get started.
For the chicken:
- 1 lb lean chicken breast
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic salt
- juice from 1 lime
For the skillet:
- 2 cups (uncooked) rice
- 2 tablespoons extra virgin olive oil
- 1 white onion, chopped
- 1 tablespoon minced garlic
- 2 (4oz) cans green chiles
- 3/4 cup black beans (1/2 a 15oz can)
- 2 tsp ground cumin
- juice of 1 lime
- 1 tsp hot sauce
- 3/4 cup shredded Mexican cheese blend
- Salsa, for garnish
First, it's time to cook the chicken. Gather together your seasonings in a small bowl. Rub seasoning over whole chicken breasts, and cook using preferred method. That pictured was sauted in about two tablespoons of olive oil, but you could also use a George foreman or the Crockpot method, if preferred.
Once chicken has cooked through, shred into bite sized pieces and set aside.
Next, cook the 2 cups of rice using the package instructions. Set aside.
While you're waiting, preheat oven to 350 degrees Fahrenheit.
In large (preferably cast iron) skillet, preheat olive oil. Add in chopped onion and garlic. Saute until translucent (about 5 minutes).
Add in cumin, lime juice, hot sauce, rice, beans, chiles, and chicken. Stir until combined.
If using a cast iron skillet, simply top with cheese and transfer into the oven for 15-20 minutes. If you don't have cast iron, transfer first to a casserole dish, then top with cheese, and bake for 15-20 minutes, until cheese is melted.
Top with salsa of choice and enjoy!