Taco Chicken with Spanish Beans and Rice

I am loving these quick and easy 20 minutes meals from Cooking Light!!! I have been so unmotivated to make big elaborate meals lately, so this has been a quick, healthy fix. I did change up the recipe a little and the prep went even faster. The flavor of this was just like a chicken burrito, but with out all the fat:)

Chicken

1 T. less-sodium taco seasoning

2 boneless skinless chicken breasts

cooking spray

1/4 cup mexi blend 2% cheese

1. Sprinkle taco seasoning over both sides of chicken.
2. Place a large non-stick skillet over medium heat until hot. Coat chicken with cooking spray.
3. Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
4. Remove chicken from heat; sprinkle with cheese. Cover and let stand for 3-4 minutes or until cheese melts. Serve with Spanish Rice and Beans(recipe below).

Spanish Rice and Beans

1 pkg. pre-cooked brown rice ( you know the ones in the microwaveable packages)

1 can black beans, rinsed and drained (I used black beans with diced jalapenos)

1/4 cup mild salsa

1. Combine rice, beans, and salsa in a saucepan and cook over medium heat for a 1-2 minutes or until thoroughly heated.

Quick, Easy, Weeknight Menu!!

Sour Cream Mexi-Rice

This tasty rice recipe is from A Taste of Home Cooking Blog, and it complimented our tamales perfectly. Yes I cheated I bought pre-made, but they are so good. They are made at the local market down the street, and every week they have a different flavor. These we chicken, jalapeno, and tomatillo. But back to her blog.....She made these great looking Texas BBQ Quesadilla, and those are definitely on my list to make. I did slightly modify this recipe.

1 cup uncooked long grain white rice (1 cup brown rice)

1 (14 ounce) can chicken broth ( 2 cups homemade chicken broth)

1 cup sour cream (Light sour cream)

1 (4 ounce) can diced green chile peppers

2 cups shredded pepper Jack cheese, divided (2% , of coarse)

1 1/2 cups frozen corn

1/4 cup finely chopped fresh cilantro

salt and ground black pepper to taste

1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Preheat oven to 350.
3. Lightly grease a 1-1/2 quart casserole dish.
4. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper.
5. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.