Leftover Mexican Chicken and Fiesta Rice
10min
10min
2
1212
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Chef's Note
The key to this recipe is the tablespoon of water added before simmering; it creates just enough steam to make the leftover rice taste freshly cooked rather than dry.
Tags
Ingredients
3 pieces leftover chicken thighs
2 cups leftover long-grain rice
1 cup leftover bell peppers
1/2 cup black beans
1/4 cup frozen corn
1/4 cup salsa
1/4 cup shredded cheddar cheese
1/4 cup fresh cilantro
1 whole lime
1 tbsp taco seasoning
1/2 tbsp vegetable oil
1 tbsp water
Instructions
- 1
Shred the 3 leftover chicken thighs into bite-sized pieces using two forks and roughly chop the 1 cup of leftover bell peppers.
- 2
Heat 1/2 tablespoon of vegetable oil in a large skillet over medium heat until shimmering.
- 3
Add 1/2 cup of black beans (drained and rinsed), 1/4 cup of frozen corn, and 1 tablespoon of taco seasoning to the skillet and sauté for 2 minutes to toast the spices.
- 4
Add 2 cups of leftover long-grain rice, the shredded leftover chicken, and the chopped leftover bell peppers to the skillet.
- 5
Pour in 1 tablespoon of water and 1/4 cup of salsa, then stir gently to combine all ingredients while breaking up any large clumps of rice.
- 6
Reduce heat to medium-low, cover the skillet with a lid, and simmer for 5 minutes to allow the steam to revive the rice and heat the chicken through.
- 7
Remove the lid, squeeze the juice from 1/2 of the lime over the rice mixture, and sprinkle with 1/4 cup of shredded cheddar cheese.
- 8
Cover the skillet for 1 more minute until the cheese is melted, then garnish with 1/4 cup of chopped fresh cilantro and serve with the remaining lime cut into wedges.
Nutrition Information (per serving)
1212
76g
136g
40g
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