Chili Meets Taco Night
A combo of two favored homemade meals, tacos and chili. A fresh take on both...blended together and made awesome with all the fixins!
Ingredients
- Olive oil
- 2 lbs chicken breasts cooked & shredded/cubed
- 1 onion
- 4 garlic cloves
- 1 red pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt & Pepper
- 1 cup jasmine or long grain rice
- 2 cups water
- 1 jar or 16 oz salsa verde / salsa
- 1 can white beans drained and rinsed
- 1 can red beans drained and rinsed
- 1.5 cups corn
- 1 cup cilantro leave some for garnish
- 2 cups sharp cheddar/ taco blend cheese
- Garnishes: Avocado lime juice, sour cream, cilantro, hot sauce, etc.
Instructions
- Preheat oven to 425
- In oven proof skillet, add olive oil over medium high heat. Add onion and peppers. Cook until tender.
- Stir in cooked chicken, garlic, and spice mix. Cook until fragrant, maybe 5 minutes.
- Stir in rice and cook for a couple minutes until browned. Add water. Place cover on skillet until rice is almost done.
- Add salsa, corn, beans, and cilantro. Bring to a simmer.
- Mix and cover with cheese.
- Place in oven without lid until cheese is browned and bubbly, about 15 minutes.
- Let sit for 10 minutes. Garnish with lots of lime juice, sour cream, avocados and cilantro.
- Serve on top or next to warm cornbread.