One Skillet Mexican Chicken & Rice Fiesta!

Hi Friends,

I posted a picture of my dinner last week on my Instagram feed and received multiple requests to post the recipe. So….here it is…One Skillet Mexican Chicken and Rice Fiesta! This is such a flavorful meal that can be jazzed up with various low FODMAP toppings (suggestions listed in recipe).  In the picture below,  I just added fresh cilantro, sliced black olives and a scoop of Greek yogurt (sub in lactose free sour cream if you can’t tolerate Greek yogurt.) A few sliced scallions (green part only) and avocado (limit to 1/8 per serving) are great topping additions to this recipe too.

mexican-chicken

This dish has become a family favorite, in part, because it only uses one skillet (less clean up) and a uses a few convenience products (saves time!)  The original recipe inspiration can be found here.  I tweaked the recipe to make it low FODMAP, of course.

I have to admit this meal makes an appearance just about every week at my house, especially on busy nights. The recipe provides a nice balanced meal: Rice (carbs) + lean chicken & cheese (protein) + a mix of vegetables (vitamins, minerals and fiber).  If you add some olives and avocado toppings, you will get a nice dose of healthy fats too!

Enjoy!

One Skillet Mexican Chicken & Rice Fiesta!

Ingredients

  • 6 servings
  • 1 pound ground chicken breast (can sub in ground beef or ground turkey)
  • 1/4 cup suitable low FODMAP Taco Seasoning or mix 2 1/2 tablespoons chili powder (without onion or garlic), 1 1/2 tablespoons cumin and 1/4 teaspoon salt; add a dash of cayenne pepper for some heat if you tolerate it
  • 1, 14 ounce can diced tomatoes (fire roasted or plain; no onion or garlic), undrained
  • 1 cup frozen plain corn niblets (optional)
  • 3/4 cup long grain rice
  • 2 cups low FODMAP chicken broth or water (I use homemade chicken broth)
  • 1 1/2 cup shredded Colby jack cheese
  • Toppings:
  • Lactose free sour cream or small amount plain Greek yogurt, to your tolerance
  • Diced avocado (limit to 1/8 avocado per serving)
  • Sliced black olives
  • Chopped fresh cilantro
  • Chopped scallions (green part only)

Instructions

  1. In large skillet over medium heat, brown up ground chicken, until no longer pink.
  2. Add in taco seasoning, diced tomatoes with juice, corn (if using), rice and chicken broth or water.
  3. Raise heat to high to bring mixture to a boil, then reduce to simmer for 20 minutes, place cover over skillet. Stir half way through cooking time.
  4. Add cheese evenly over top of meat mixture, replace cover for 2-3 minutes or until cheese melts.
  5. Add various toppings as desired.
http://blog.katescarlata.com/2016/12/11/one-skillet-mexican-chicken-rice-fiesta/

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