Go Back
Print

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. 

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 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

Optional Ingredients

  • 1 Cup Crushed Organic Corn Chips
  • Organic Corn Tortillas to serve

Instructions

  1. 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. 

  2. Add olive oil to skillet and heat on medium. Add ground chicken and cook until all the pink is gone. 

  3. While meat and rice are cooking, chop up the bell pepper.

  4. Once the meat is cooked, add chopped bell pepper, cilantro, black beans and cheese to the meat. 

  5. 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!