One skillet meal almost seems too good to be true! We really liked this dish. I used ground turkey in it instead of chicken and it fit well with the flavors.
INGREDIENTS
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1 poblano chile, seeded and finely diced (about 1/3 - 1/2 cup) (see note above for substitutions)
- 2 cups quinoa, well-rinsed and drained
- 2 1/2 cups low-sodium chicken broth
- 16 ounces tomato sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups frozen corn kernels
- 1-2 tablespoons fresh lime juice (from about 1 medium lime)
- 1/2 cup chopped cilantro
- 2 cups cooked, diced chicken or turkey
- 1/2-1 cup shredded Monterey Jack or sharp cheddar cheese (or a combination)
- Optional toppings: avocados, sour cream, chopped tomatoes, olives, etc.
DIRECTIONS
- In a 12-inch nonstick skillet with a lid, heat the olive oil over medium heat and add the garlic and poblano chile. Cook for a minute or two, stirring constantly. Add the drained quinoa, broth, tomato sauce, beans, salt, chili powder, oregano and cumin and stir to combine.
- Bring the mixture to a simmer over medium-high heat, reduce the temperature, cover the skillet, and continue simmering for 20 minutes until most of the liquid has been absorbed and the quinoa has popped open and is tender. Regulate the heat during cooking if the mixture is sticking to the bottom of the skillet.
- Uncover and stir in the corn, lime juice, cilantro, and chicken. Cook for about 5 minutes or until heated through. Add additional salt and pepper to taste if needed.
- Sprinkle the top with cheese and cover the skillet to let the cheese melt (or broil - if the skillet is oven-safe - for a more bubbly topping).
- Serve with optional garnishes if you'd like: avocados, sour cream, chopped tomatoes, olives, etc.
Comments
Post a Comment