1. ONE PAN MEXICAN CHICKEN AND RICE
2 tablespoons of canola oil
1 lb. boneless skinlesss chicken cutlets
1 teaspoon cumin
1 teaspoon smoked paprika
¼ teaspoon ancho chili powder
1 teaspoon salt
¼ teaspoon ground pepper
1½ cups diced sweet onion
1 red pepper, diced
1 poblano pepper, diced
2 garlic cloves, minced
1½ cups brown rice & wild rice blend
14 oz. can diced fire roasted tomatoes
3¼ cups low sodium chicken broth
14 oz. can sweet corn (no salt or sugar added), drained
⅓ cup shredded mexican cheese
garnish: fresh cilantro, diced green onions, lime wedges and sliced avocados
In a small bowl, add cumin, smoked paprika, ancho chili powder, salt, and ground pepper. Stir.
Pat chicken cutlets dry with a paper towel. Season both sides of the chicken with spice blend.
Heat casserole dish to medium high heat.
Add canola oil to pan and then the chicken. Cook each side of the chicken for 4-5 minutes. Remove chicken from the pan and place on a plate.
Immediately add sweet onion, red pepper, and poblano pepper to the pan. Saute until onions are translucent. Approximately 2-3 minutes. Season with salt.
Add garlic cloves and brown rice & wild rice blend to the pan. Saute for 2-3 minutes, stirring constantly.
Next add in the fire roasted tomatoes and chicken broth. Stir all the ingredients. Bring to a boil.
Cover and reduce the heat to simmer. Simmer for 20-30 minutes or until the liquid is evaporated.
Add the corn to the pan while rice is cooked. Stir to combine everything. Place chicken on top of the rice blend. Sprinkle with mexican cheese.
Cover to melt the cheese, about 2 minutes.
Garnish with fresh cilantro, green onions, lime wedges, and sliced avocado
2. ONE PAN MEXICAN QUINOA
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. ONE PAN CILANTRO-LIME CHICKEN AND RICE WITH BLACK BEANS
1 lb boneless skinless chicken breasts , diced into 1-inch cubes
1 Tbsp canola oil
Salt and freshly ground black pepper
4 green onions , chopped (keep lighter and darker portions separate)
2 cloves garlic , minced
1 1/2 cups low-sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro
Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
4. ONE PAN SHRIMP FAJITAS
1 1/2 pounds of shrimp, peeled and deveined
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small red onion, sliced thin
1 1/2 tablespoons of extra virgin olive oil
1 teaspoon of kosher salt
several turns of freshly ground pepper
2 teaspoon of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
fresh cilantro for garnish
Preheat oven to 450 degrees.
In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
Toss to combine.
Spray baking sheet with non stick cooking spray.
Spread shrimp, bell peppers and onions on baking sheet.
Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
Serve in warm tortillas.
If preferred, remove shrimp tails prior to cooking for easier serving.