I was provided with free product that helped facilitate this blog post. All opinions are mine alone.
Tomato soup, for so many it is a classic comfort food that is perfectly paired with grilled cheese. For myself, it has been a food I have avoided for over thirty years. That was until recently when I tried Cream Chipotle Tomato Bisque.
While it may appear that I have dropped off the face of the blogosphere, I promise I haven’t. Some things may have taken up a bit more of my time than I expected, in real life that happens. What I haven’t done is stop coming up with blog ideas and working on new recipes. Just trying to get my hot southern mess creativity on in general. I have been having debates about what I should blog about next. Do I go with something Easter-related or do I go in some other direction? In perfectly, hot southern mess fashion I chose to go the other direction with a deliciously easy recipe for Quick Taco Bake Pie. It’s perfect for Taco Tuesday or any day of the week.
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Cooler weather is here and that means it’s time for comfort food! There is just something about when the temperatures begin to drop and wanting a nice warm casserole. Plus casseroles are the perfect thing for busy moms, they tend to be quick and easy to put together which is perfect for weeknight dinners or that holiday party that someone forgot to tell us about. I love that with a few ingredients I can have a complete, tasty dinner for my family with minimal effort, like my husband’s favorite, Spinach Artichoke Penne with Chicken. It is what happened when holiday party food meets dinner.
School is back in session here in North Carolina and we have survived the first week! Woohoo! After a couple months off for summer break we are getting back on track with our school days schedule. We are back to the after school bus schedule, homework and cross country practice. The evenings get a little crazy sometimes especially on those nights when my oldest son’s cross country practice runs late. Don’t they know I need to get dinner on the table? To combat the craziness of our weekday schedule I try to have a variety of easy dinners on my meal plan for during the week. One of our new favorites is Santa Fe Chicken and Rice.
I discovered Santa Fe Chicken and Rice thanks to Allrecipes and this month’s sponsor activity with Swanson Chicken Broth for Allrecipes Allstars. After trying their unsalted chicken broth and having success making their Parmesan Garlic Cauliflower Mash I decided to try some more of the Swanson recipes on Allrecipes.com and I am happy that I did! Santa Fe Chicken Breast and Rice is an easy to make, family favorite that is made in one pan! I love complete meals that I can make in one pan. That means fewer dishes and that means more time to do other things. Talk about a win-win!
The entire meal took around 30 minutes to make and my family inhaled it! I did double the recipe since we are a family of 6 but there were no leftovers because my kids and husbands all went back for seconds. It has been added to our meal planning meal list rotation. It the perfect for those busy weekdays meals! Plus, clean up is a cinch since you only have to worry about cleaning one pot not a handful. What are you waiting for try it today!
What are some of your favorite quick and easy, one pot meals?
Santa Fe Chicken and Rice
Country Girl Gourmet
- 2 tablespoons vegetable oil, divided
- 1¼ pounds boneless, skinless chicken breasts
- 1 cup uncooked long grain white rice
- 1¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
- 1 cup Pace® Picante Sauce
- 1 teaspoon ground cumin
- 1 (15 ounce) can low-sodium black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- ½ cup shredded reduced-fat Cheddar cheese (or your favorite cheese - I chose cheddar jack)
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Recipe from Allrecipes.com
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on Country Girl Gourmet. The reviews, content and opinions expressed in this blog are purely the sole opinions of Country Girl Gourmet.