SOUTHWEST BLACK BEAN & CHICKEN RICE SKILLET
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Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons mexican seasoning, divided
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cups vegetable broth
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 1 cup white rice
  • ½ cup wild rice
  • 30 ounces black beans
  • Cilantro
Instructions
  1. Preheat oven to 425 degrees. Arrange chicken breast in a lined 9x13 baking dish. Season with 1 tablespoon mexican seasoning. Roast for 40 minutes. Shred and set aside.
  2. Heat olive oil and onion in a large skillet over medium heat. Saute for 3 minutes. Add vegetable broth, zucchini, yellow squash, bell pepper, garlic, rice, wild rice, and 1 tablespoon mexican seasoning to pan. Stir and increase heat to high. Bring to boil.
  3. Once boiling, reduce heat to medium-low and simmer for 15-17 minutes, stirring occasionally. Add in black beans and shredded chicken. Remove from heat and cover pan. Let stand 15 minutes. Top with cilantro.
Recipe by Rachel Schultz at https://rachelschultz.com/2019/03/04/chicken-black-bean-smokey-rice-skillet/