Salsa Chicken Skillet

Bush’s

2 tbsp olive oil

1 lb boneless skinless chicken breast, cut into ½-inch pieces

½ lb fresh mushrooms, sliced

1 medium green pepper, chopped

1 small onion, chopped

2 ribs celery, chopped

1 clove garlic, chopped

½ cup frozen corn, thawed and drained

1 (15 oz) can reduced sodium black beans, drained

2 cups salsa, mild or spicy

2 cups cooked white rice

¼ cup sour cream

¼ cup shredded cheddar cheese

Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat. Add chicken pieces; brown slightly. Remove chicken and set aside. Wipe skillet; heat remaining olive oil. Add mushrooms, green pepper, onion, celery, garlic, corn and beans. 

It's been a while since I've had mushrooms. Hello, my pretties.

Bring to simmer. Stir in chicken and salsa; return to simmer. Cook 5-7 minutes. 

So I was really tired when I shopped for this and I forgot to buy frozen corn. I threw in some frozen peas instead to make up for the lack of sweetness. In retrospect that was a really weird move and I shouldn't have done it.

Serve over rice, topping with sour cream and cheese.

Pictured: More sour cream than I was supposed to use.

My Rating: 4/5 "No fireworks here, just a tasty, efficient weeknight dinner. I thought some of the vegetables were a weird addition to the mix, but when you put salsa and melty cheese and sour cream on top of them it all evens out. My toddler was a fan as well - chicken and rice FTW."