This recipe was inspired by the Cheesy Chicken Monterrey that I shared two weeks ago. That recipe was part of a program sponsored by Knorr Recipe Sides. The idea was to create a full meal around one of their pasta and rice side dishes. It worked really well, and the result was a flavorful, quick and easy meal.
Unfortunately, I couldn’t eat the finished dish because Knorr Recipe Sides are pasta and rice mixed together. Good for flavor, bad for gluten-free diners.
The recipe is so easy that making it gluten-free was really simple. Joe doubled the ingredients for the salsa mixture, combining half of it with rice and the other half with the Knorr Sides. He and the kids ate the Knorr version – and loved it.
I alone ate the gluten-free rice-only version, and I loved it, too. I’m not a huge fan of reheated chicken (is that weird?), but I ate my salsa beans and rice for lunch three days in a row after our initial cheesy chicken dinner. I really liked it.
- 1 cup basmati rice
- 2 cups water plus chicken bouillon, prepared according to package directions
- 1-2 cups corn (one can will work, but we used some corn that we froze last summer)
- 1-2 cups black beans (again, a can of beans will work)
- 8 oz. green chilies, undrained
- 1 cup lime and garlic salsa
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 1-2 cups shredded cheddar or Mexican blend cheese
- Prepare rice according to package directions, substituting chicken bouillon broth for water. Stir in corn, beans, green chilies, and salsa.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes.
- To serve, arrange rice mixture on plate. Top with chicken and cheese.
It’s sweet and spicy and pretty awesome.
© 2014, Tara Ziegmont. All rights reserved.