One Pot Chicken and Rice
I’m a big chicken and rice fan. Especially a healthy dinner recipe like this that you can toss into one pot and let it go. No worry that you’ll be cleaning up for the rest of the night…just one pot to clean and then you’re good to go! This recipe substitutes the rice for a healthier alternative, cauliflower rice. The taste is still delicious, but it’s lighter so you won’t feel weighed down or bloated after you’re done indulging!
First I seasoned the chicken thighs so I could sear them off. I sprinkled them generously on both sides with cumin, ancho chili, salt, pepper, and chipotle. season to your taste preference, but I used about a teaspoon to 2 teaspoons of each.
Heat your cast iron skillet to medium high and grease the pan with 1 tablespoon olive oil and one tablespoon butter. Throw in your jalapeños, onions, and garlic once the butter melts and cook until translucent. Next you’re going to brown your chicken thighs on both sides. About 2 minutes each side.
Once you do that, remove your chicken thighs to a plate so you can add in the rest of the goodness! At this point you can also preheat your oven to 350 degrees. Add in the mushrooms and tomatoes and then the cauliflower rice and black beans. I also chopped up a little bit of cilantro and tossed that in too. Stir it all together and season to taste with your cumin, ancho chili powder (or just regular chili powder), salt, pepper and chipotle. I used about another 2 teaspoons for this.
Bake at 350 uncovered for about 10 minutes, then sprinkle with cheese and bake for about another 5 minutes or until your cheese is fully melted. Garnish with fresh chopped parsley, red onions, and green onions.
Enjoy, because this one is easy, quick, and oh so good!