Chipotle Chicken & Rice Skillet
Skillet dinners are easy and flavorful and this Mexican version is no exception.
Ingredients
- 2 Tablespoons oil for sauteeing
- 1 pound boneless, skinless chicken breasts sliced thinly
- salt and pepper to season
- 1 medium red onion thinly sliced
- 3 cloves garlic coarsely chopped
- ½ teaspoon ground cumin
- 1 chipotle chili in adobo minced
- 2 cups canned diced tomatoes
- 1 cup long-grain rice (I like basmati rice)
For serving
- lime wedges
- cilantro chopped
- radishes thinly sliced
- jalapenos thinly sliced
- quick pickled purple onion See Notes
Instructions
- In a large (cast iron) skillet, heat oil over medium-high heat. Season chicken with salt and pepper and cook chicken about 5 minutes. Add the sliced onions and saute until it is soft.
- Reduce heat to medium, then add the garlic, cumin, and chipotles. Cook until the garlic is soft, about a minute. Add the tomatoes, stir in 1 cup of water, then add in the rice. Stir to combine and cook till the liquid is absorbed and the rice is tender, about 20 minutes.
- Serve with lime wedges, cilantro, radishes, jalapenos, and quick pickled onions.
Notes
How to quick pickle onions: Slice the onion and break apart the layers. Pour apple cider over to cover and let sit while you make the recipe. By the time you're ready to sit down, the onion will be pickled. See how quick that was?
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