It was a typical week night, I came home from work and I was starving. I had no clue what to make for dinner so I just started pulling random things out of the fridge and throwing them into the skillet I had on the stove. I started cooking up the ground chicken I had. I then grabbed the only can left in the pantry and it was organic black beans. I grabbed a red pepper from the fridge, a bunch of cilantro and my Daiya Cheese and BAM thats how this dish was created.
I have mentioned it before, and I will say it again, I LOVE Mexican food! Not only is the cuisine full of powerful, zesty flavors, it is also very easy to make gluten and dairy free because it is almost all naturally that way anyway. Not to mention, it is so colorful and what is more fun than eating a plate full of rainbow!
One of my passions, if that is what you can call it, is creating fast and easy gluten free and dairy free dishes that I can share with my whole non GF and DF family. All of the dishes I create are so delicious that nobody even notices that they are gluten and dairy free.
This dish was an instant hit and my whole family enjoyed it and I know yours will too!
Don’t forget to share how your Cheesy Mexican Chicken Skillet turned out by tagging @chronicallyglutenfree on Instagram or @ChronicallyGF on Twitter. I love seeing you guys make and enjoy my recipes! 🙂
Cheesy Mexican Chicken Skillet - Gluten Free & Dairy Free
This fun and easy skillet is a great healthy version of Hamburger Helper. Filled with zesty flavor, it is a dish that the whole family will enjoy.
- 1 tbsp Olive Oil
- 2 Cups Water
- 1 Cup Organic Brown Rice
- 1 1/2 lbs Organic Ground Chicken
- 1 tbsp Organic Cilantro
- 1 Can Organic Black Beans I use SimplyNature brand from at Aldi
- 1 Cup Daiya Cheddar Cheese Shreds Or your favorite dairy free cheese shreds
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 2 tbsp Cumin
- 2 tbsp Paprika
- 2 tbsp Chili Powder
- 2 tsp Pink Salt
- 3 tsp Black Pepper
- 1 Cup Crushed Organic Corn Chips
- Organic Corn Tortillas to serve
Take 2 Cups of water and 1 cup of rice, HALF of every spice and mix together in a 2QT pot. Heat until water boils then lower heat to low and cook for about 25 minutes or until water is all absorbed.
Add olive oil to skillet and heat on medium. Add ground chicken and cook until all the pink is gone.
While meat and rice are cooking, chop up the bell pepper.
Once the meat is cooked, add chopped bell pepper, cilantro, black beans and cheese to the meat.
When the rice is done, add it to the skillet. Add remaining spices. Mix. Heat on low for 5 minutes. Serve plain, with crushed tortilla chips on top or on a corn tortilla. Enjoy!