Welcome to The Pink Kitchen.....where life is fashionably delicious!!!

Wednesday, March 2, 2011

Feeling Spicy

I know spicy food isn't for everyone, but I love it! My two favorite Mexican restaurants in the area are Fiesta Ole in Emmaus, and Los Aztecas in Pottstown. Fiesta Ole has amazing margaritas and Los Aztecas is B.Y.O.B. But if you can't make it out, here's a great recipe for your next "Mexican night" at home!

Tex-Mex Chicken and Rice Skillet


2 tsp olive oil, divided

1 cup frozen corn (thawed)

2 cups cooked rice or quinoa

2 tsp-1 tbsp homemade mexican seasoning mix, depending on how spicy/flavorful you want it to be (see recipe below)

16 oz container chunky salsa

1/3 cup water

3 boneless chicken breasts

1 cup shredded mexican cheese blend

Sour cream


1. Add 1 tsp of olive oil to skillet and heat over medium-high until shimmering. Add corn to skillet in a single layer. Cook without stirring for 5 minutes or until caramelized on one side. Remove corn from skillet. Set aside.
2. As corn cooks, pound out chicken with a meat tenderizer and then cut into 1 inch pieces. Combine chicken pieces and mexican seasoning in a bowl until coated. Add 1 tsp olive oil to skillet and cook chicken over medium-high heat until center is no longer pink.
3. Add entire jar of salsa and 1/3 cup water to the skillet. Stir until mixture is heated through. Add corn and cooked rice. Top with shredded mexican cheese blend and allow to melt.
4. Top with a dollop of sour cream just before serving.

Homemade Mexican Seasoning Mix (aka Taco seasoning mix)

Simply mix together:

4 tablespoons chili powder 
2 tablespoons onion powder 
2 tablespoons garlic powder 
1 tablespoon natural brown sugar 
2 tablespoons ground cumin 
4 teaspoons sea salt, or to taste 
4 teaspoons paprika 
4 teaspoons dried oregano 
1 to 3 teaspoons crushed red pepper flakes, to taste
This makes 3/4 cup of seasoning mix that can be stored in an airtight container until ready to use! I got this recipe from the Whole Foods website and haven't bought taco seasoning from the store ever since! Most taco seasonings are packed with MSG, so this is a safe and healthy alternative. 

Alissa's notes: When you cook the rice/quinoa for this recipe, I recommend using chicken broth instead of water. This gives the rice more flavor and it blends nicely with the rest of the flavors in this dish. I decided to serve the chicken over the rice instead of stirring the rice in. Either way, this is so delicious!

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