Ingredients

The following ingredients have 7 Servings
  • 1 cup of sweet corn
  • 1 cup of black beans
  • 1/2 large yellow onion
  • 3 Roma tomatoes
  • 1 cup of rice (I used jasmine)
  • 2 cups of chicken stock
  • 1 Tbsp fresh (minced cilantro)
  • 1 jalapeno (seeded and minced)
  • salt
  • 1/2 tsp chili powder
  • Crashed red pepper flakes (to taste)
  • 1 lb chicken tenders
  • salt (chili powder)
  • Topping: fresh cilantro and toasted tortilla strips (2 large tortillas)

Instruction

  • Preheat the oven to 350.
  • Combine corn, beans, diced onion, diced tomatoes, minced jalapeno, rice, stock, cilantro, salt, chili powder and red pepper flakes in a large bowl. Stir and transfer the mixture into a well seasoned cast iron skillet. Make sure that rice and veggies are evenly distributed throughout the skillet.
  • Place it in the oven for 30-35 minutes, carefully stirring after about 20 minutes.
  • While rice and veggies are cooking, sear chicken tenders with some salt and chili powder on stove top over medium heat. Dice chicken when it cools enough to be handled.
  • To toast tortillas: slice two large tortillas into thin strips, about 2 inches long. Spread them on an ungreased cookie sheet and toast them in the oven until golden, about 2-4 minutes.