Apr 07 2010
When it comes to weeknight dinners, I try to make something quick and easy that doesn’t require a lot of crazy ingredients – especially when I cook without Daniel’s supervision. So the reason why I decided to make Southwest Chicken & Rice is actually really silly… we happened to have a ton of ripe avocados from our neighbor’s tree and thought it would be good to add to a chicken dish. Yes, one measly ingredient that I turned into a huge party in a pot. Luckily, I had everything else in the fridge & cupboard that I wanted to get rid of, so this meal worked wonderfully. Since I get to work from home, I was able to prepare this for Daniel and I before he got home from work, so that we were able to enjoy the rest of our day doing other things – like exercising and gardening.
What makes this “Southwest” is probably the corn, tomatoes, bell peppers, jalapeno, and avocados that I used. Of course, beans could be an option too, but I am not a fan of beans. The chicken was sprinkled with cumin and salt and cooked in the same pot as the vegetables along with chicken broth and rice. This is yet another complete meal that satisfies the protein, carbs, and fiber portion of your diet. It only takes about 30 minutes of your time and you’ve got dinner on the table. And as for dessert? Fruit, of course.
To view or print-out this recipe, click here: Southwest Chicken & Rice