7-Layer Mexican Skillet Dinner

Name: 7-Layer Mexican Skillet Dinner Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 1 cup Mahatma Brown Rice - long grain uncooked; 2.5 cups boiling hot water with 1 cube Wyler's Reduced Sodium Chicken Bullion Cube dissolved; 1/2 cup Pace Salsa Verde; 1 - 15oz can Bush's Reduced Sodium Black Beans (drained and rinsed); 1 - 15.25oz can Green Giant Whole Kernel Sweet Corn 50% less sodium (drained and rinsed); 1 - 13oz can Premium Chunk Chicken Breast in Water 98% fat free (drained and separated/shredded); 1 medium Onion; 3 cloves of Garlic; 2 Tbsp Extra Virgin Olive Oil; 1 Tbsp Paprika; 1 Tbsp ground Cumin Seed; 2 Tbsp lime juice; Guacamole:; 1 avocado roughly chopped; 1/4 tsp Morton Course Kosher Salt; 1/4 cup Roma Tomato - diced (reserve remaining tomato for layering); 1/2 Tbsp lime juice; pinch of pepper; Layering ingredients:; 3 cups shredded lettuce of your liking; 1 cup Shredded Sharp Cheddar Cheese; 6 Tbsp Daisy Light Sour Cream; 1/2 cup sliced green onion; Remaining Roma Tomato

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 6

Ingredients

1 cup Mahatma Brown Rice - long grain uncooked2.5 cups boiling hot water with 1 cube Wyler's Reduced Sodium Chicken Bullion Cube dissolved1/2 cup Pace Salsa Verde1 - 15oz can Bush's Reduced Sodium Black Beans (drained and rinsed)1 - 15.25oz can Green Giant Whole Kernel Sweet Corn 50% less sodium (drained and rinsed)1 - 13oz can Premium Chunk Chicken Breast in Water 98% fat free (drained and separated/shredded)1 medium Onion3 cloves of Garlic2 Tbsp Extra Virgin Olive Oil1 Tbsp Paprika1 Tbsp ground Cumin Seed2 Tbsp lime juiceGuacamole:1 avocado, roughly chopped1/4 tsp Morton Course Kosher Salt1/4 cup Roma Tomato - diced (reserve remaining tomato for layering)1/2 Tbsp lime juicepinch of pepperLayering ingredients:3 cups shredded lettuce of your liking 1 cup Shredded Sharp Cheddar Cheese6 Tbsp Daisy Light Sour Cream1/2 cup sliced green onionRemaining Roma Tomato

Directions

You will need a 3qt skillet with lid to make this recipe.

Heat EVOO in skillet over medium/high heat. After skillet has been heated toss in onion and shred 3 cloves of garlic over pan (with hand grater). Cook for 3-4 minutes then add in rice, cook for 2-3 minutes until brown. Add chicken, beans, corn, salsa verde, paprika, cumin and lime juice. Mix to combine then add broth. Stir well, bring to boil then cover and reduce heat to medium low. Leave for 40 minutes or until rice is tender.

To make Guacamole mash avocado, salt, pepper and lime juice until your liking. Then add tomatoes and stir. Set aside.

Layer: lettuce, skillet dish, guacamole, sour cream, cheese, tomatoes and green onion.

Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user MADISON_MORITZ.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving