As a member of Allrecipes Allstars, I was given a list of Swanson’s Broth recipes to rate and review. A drop in energy dictated that quick and easy was a must for the recipe I chose. For some this dish may have been heavy for this time of year. It is by no means a “light” meal and we rarely let the calendar or temperature deter us from a good meal. This Santa Fe Chicken and Rice was a very good meal.
Santa Fe cuisine isn’t just about tacos or nachos with blue corn tortilla chips. It embraces the bounty of the southwest and often relies heavily on the use of chilies. Southwestern cuisine draws influence from Spanish, Mexican, and Native American cultures. It gained popularity in New Mexico, and parts of the Southwest United States.
Early settlers in the area accepted many of the customs of the Native Americans. Corn, tomatoes, beans, avocados, and squash were several of the mainstays of their meals. From their homeland, Spanish settlers brought cheese, lard, and rice. Add to this the cuisine of American cowboys of the south and you have a delicious melting pot, which has evolved into today’s rustic Southwest cuisine.
I was pleasantly surprised that the 1 tsp of cumin used was enough to flavor the entire dish. Granted the picante sauce had some seasonings also, but still I was surprised. If you’re a carb lover this could be your dream meal. It’s filled with rice, corn and black beans. Even without the chicken this was delicious and enough to satisfy most carnivores. I served it with a few tortilla chips on the side and garnished it with a bit more cheese, cilantro and tomates. I tell ya, it was even better the next day. What was left of it.
The Mr. and my gallant new son-in-law have put in a request for more. That’s always a good sign. Allrecipes.com has a wealth of recipes for all occasions and all tastes please be sure and take a look see.
I am an AllrecipesAllstar 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 my personal blog. The reviews, content and opinions expressed in this blog are all my own.
- 2 TBS vegetable oil, divided
- 1¼ pounds boneless, skinless chicken breasts
- 1 cup uncooked long grain white rice
- 1 ¾ cups and 2 tablespoons Swanson® Chicken Broth
- 1 cup Pace® Picante Sauce
- 1 tsp ground cumin
- 1 (15 ounce) cans low-sodium black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- ½ cup shredded reduced-fat Cheddar cheese
- 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 and 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 and 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.
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