Green Chile Rice and Chicken Skillet Dinner
July 17, 2016
This Green Chile Rice and Chicken Skillet Dinner is all done in one pan, which makes clean up a breeze. It's also delicious!
- Prep: 20 mins
- Cook: 45 mins
- Yields: 6 - 8 Servings
Ingredients
2 Tablespoons butter or vegetable oil, preferably grapeseed
½ pound sweet potatoes, peeled and coarsely shredded
2 cups cilantro, leaves and stems, plus leaves for garnish
3 cups cooked white or brown rice
2 cups shredded cooked chicken
15 ounce can black beans, drained and rinsed
4 ounce can chopped green chiles, undrained
Directions
1Preheat the oven to 350° F. Spread the pine nuts on a rimmed baking sheeting toast in the oven until golden, 5 to 6 minutes. Set aside.
2Heat the butter or oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the sweet potatoes, chili powder, cumin, and ⅛ teaspoon salt and cook, stirring, until the sweet potatoes are tender, about 5 minutes.
3While the sweet potatoes are cooking, combine the pine nuts, sour cream, and cilantro in a blender and purée until smooth.
4Add the purée, rice, chicken, black beans, chiles, hot sauce, and salt taste to the sweet potatoes in the skillet and stir well. Sprinkle with the cheese evenly on top. Bake for 30 minutes or until bubbling around the edges. Garnish with the cilantro leaves.
Recipe from Sara Moulton's Home Cooking 101: How to Make Everything Taste Better by Sara Moulton, March 8, 2016
Steve V
July 18, 2016
Very tasty and easy to pull together in a matter of minutes.