This recipe will transport your taste buds to the sun-soaked landscapes of the Southwestern United States. Get ready to indulge in a bowl brimming with color, texture, and an explosion of flavors that will leave you craving for more!

This recipe can be customized to suit your taste buds and preferences. We like to substitute quinoa for the rice, and we start with dried black beans that we cook in our homemade chicken stock for added depth and flavor.

Ingredients:

• 3 large chicken breasts filleted
• 1 large green bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 - 2 Tablespoons olive oil
• 1 Tablespoon cumin
• ½ Teaspoon Garlic powder
• ½ Teaspoon Onion powder
• ¼ Teaspoon Cayenne pepper (or more to taste)
• 1 Teaspoon pepper
• ½ cup dried black beans, rinsed and cooked. We like to cook ours in Chicken stock, we feel like to adds to the flavor profile of the beans.
• 15 oz can whole kernel corn, drained
• 10 oz can Rotel®
• 4 oz can diced green chilies
• 15 oz can green chile enchilada sauce
• 2 cups chicken broth
• 1 Cup Quinoa or 1 cup white rice
  • If you are using Quinoa instead of rice, we cooked Quinoa separately and used the chicken broth to cook it in.
• Optional: sour cream, shredded cheese, diced avocado, green onions, cilantro, for topping

Instructions:

1. Mix the spices together in a small bowl.
2. Once you have filleted the chicken breast pat both sides dry using a paper towel. Rub the spice mixture on both sides of the chicken.
3. Heat a large cast iron skillet to medium heat. Add the olive oil.
4. Add chicken and cook until it is no longer pink in the middle. Remove the chicken and cut into 1/2-inch cubes.
5. Add the cubed chicken, bell pepper and onions to pot to the skillet. If you have any left of over spice mixture, sprinkle it in and stir.
6. Cook until the onions are translucent. Add garlic and cook for an additional minute. Add remaining ingredients to pot and stir. Cover and heat until hot. T this time you can add the cooked quinoa to the skillet if you want. We do not add our quinoa to the skillet once it is finished cooking. We like to put it in the bottom of the bowl and add the chicken and vegetables on top of it.
   • (If you are cooking the rice with the dish, go ahead and add it now, reduce the heat and cook until the rice is tender which should take about 20-25 minutes).
7. Remove from heat, serve in individual bowls and top with optional toppings, as desired.

Items Needed:

• Cast Iron skillet
• Knife Set
• Cutting Board
• Measuring Cups and Spoons
• Mixing Bowls
• Garlic Press

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