April Recipe of the Month-
Southwest Chicken Skillet
Ingredients
1 small onion, chopped
1 cup frozen diced green pepper
1 can black beans, rinsed and drained
1 can pinto beans, drained
1 can corn, drained
1 12.5 ounce can chicken, drained
1 can diced tomato, drained
2 teaspoons chili powder
salt and pepper to taste
2 cups cooked brown rice
Plus One:
zucchini
Directions
Heat a large skillet over medium heat. Add olive oil, onion and pepper. Saute for 4-5 minutes until softened.
Cook rice according to package.
Add black beans, pinto beans, corn, chicken, tomatoes, chili powder, and salt/pepper to the pan. Stir to combine and warm through, 2-3 minutes.
Serve over cooked brown rice.
Step by Step Instructional Video
Recipe of the Month Archive
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January - Turkey Skillet
February - Beef and Veggie Frittata
March - Shepherd’s Pie
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May - Picnic Pasta Salad
June - Tuna Rice Lettuce Cup
July - Coming Soon
August - Sheet Pan Sausage & Vegetables
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October - Coming Soon
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