I had some leftover corn, homemade black beans and Mexican rice from the other night, so I tossed them all together. Cooking it all in one skillet means less dishes to clean which is just fine by me. It would have been better with cream cheese, but all of mine is frozen. What’s a girl to do? Improvise!
- 2 large Chicken Breasts
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ancho Chile Powder
- Salt and Pepper to taste
- 3 cups Mexican Rice
- 1/4 cup Corn
- 1/4 cup Black Beans
- 1/3 cup Sour Cream
- 1/4 cup Salsa
- 2 Tablespoons Cilantro or Mexican Parsley
- 1 1/2 cups Mexican Blend Cheese
- Cilantro Garnish (optional)
- Preheat oven to 375°F.
- Season the chicken with the spices and seasonings, then heat a skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken on both sides. Turn off the heat and remove the chicken from the skillet.
- In a medium bowl, combine the corn, black beans, sour cream, salsa and cilantro (or parsley). Add the rice to the skillet and nestle the chicken over top. Scoop half of the sour cream mixture over each chicken breast and top with the cheese.
- Cover with foil and bake for 30 minutes then uncover and bake for an additional 5 minutes, or until the internal temperature reaches 165°F and the cheese is bubbly and golden brown.
Looking for a side dish? Try one of these recipes!