Southwest Flavor in Under an Hour
Even as a husbandless, childless twenty-something, finding quick and delicious meals is not always a walk in the park. It seems I spend hours browsing Pinterest and allrecipes.com in search of something, anything, that I can whip up in a flash. After what seemed like days perusing the somewhat healthy dinner recipe section on allrecipes.com, I stumbled on this Southwest Chicken concoction. It had six ingredients and little to no prep time. I was in.
I picked up all the items I needed on this list for less than $20. Not a bad price considering a two person meal tab at any given sit down restaurant can go well into the $40 range. This recipe was simple to make and easily customizable. Clearly I did not need four chicken breasts for merely two people, so that was an easy fix. Most of the other ingredients can be substituted without much difficulty as well. I like my food a bit more on the spicy side, so I gave my chicken a little kick by dicing up some fresh jalapeno peppers and tossing them into the mix. Once the main dish was complete, I topped it off with a side of rice and some chips and salsa.
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch cumin
In a large skillet, heat oil over medium heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans, and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve. Serves 4.