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Southwestern Chicken Skillet




This one of those really lame H-E-B recipes that the sample ladies push. I don't usually make this sort of thing, but this is just ridiculously delicious.

Southwestern Chicken Skillet

1 bag (12 oz) Fully Cooked Chicken Breast or Thighs (M just grilled some of his chicken in the backyard and we used that.)
1 can (15 oz) corn kernels, drained
1 can (15 oz) black beans, drained
1 can (14.5 oz) Diced Tomatoes, Mexican Style or with Green Chilies
1 cup HEB Southwest Marinade (You may have to use less - I think we used half a cup because it can get too spicy)
1 packet (8.8 oz) Uncle Ben's Ready Rice
shredded Mexican-blend cheese

1. Combine all but chicken in large skillet and bring to low boil.
2. Add chicken. Cover skillet; reduce heat to Medium and simmer 10-15 minutes or until heated thoroughly
3. Top with cheese.
 


Comments

( 2 comments — Leave a comment )
elltotheoh
Jun. 9th, 2009 09:42 am (UTC)
That looks delicious, but we have no HEB here. What is the Southwest Marinade like, and what do you think would be a good national brand substitute for it?
neuroticsquirrl
Jun. 9th, 2009 03:20 pm (UTC)
It says it "blends spicy chili pepper, cumin, garlic, onion and cool cilantro for a complex zesty flavor." It's made with tomato paste and lime juice. I'm not really familiar with most stores' marinades and sauces. Do other places have marinades that are supposed to be southwestern or Mexican flavored?
( 2 comments — Leave a comment )