Quick Grilled Chicken Chili
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In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 30min
1 tsp. Adobo All-Purpose Seasoning with Pepper
1 box Mexican Rice
3 tbsp. Extra Virgin Olive Oil, divided
1 jar Pico de Gallo Salsa
3 tbsp. Chipotle Peppers in Adobo Sauce, chopped with sauce, about 3 peppers
1 can Low Sodium Black Beans, rinsed and drained
1 can Whole Kernel Corn, drained
1 lime, juiced
In a medium saucepan, bring 2 cups of water to a boil. Stir in the rice packet and 1 tablespoon of olive oil. Boil for 60 seconds, cover tightly, and reduce heat to low. Simmer for 25 minutes or until water is absorbed. Remove from heat and fluff with a fork.
Season chicken with Adobo seasonings. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sauté chicken until heated through.
To the same skillet, add the salsa and chipotle peppers, simmer for 1 to 2 minutes. Add the black beans and corn. Simmer for 2 to 3 minutes to heat through. Remove from heat and add in the lime juice.
Serve sliced chicken on rice and top with corn salsa. Serve with tortilla chips and extra salsa.
TIP: TIP: To adjust the heat level, just add more or less Chipotle Peppers
Skillet Chicken with Corn and SalsaAdd Your Comment