I used Hodgson Mill Garlic and Herb Quinoa & Brown Rice as the basis for this recipe.  It’s flavorful, includes two whole grains (quinoa and brown rice) and adds a whopping 18 grams of protein to this dish.  Quinoa, a whole grain that’s considered a protein powerhouse, also boasts an abundance of essential amino acids. Brown rice is minimally processed, so it contains lots of vitamins and nutrients that get stripped away from traditional white rice. Both quinoa and brown rice are also naturally gluten free and good sources of fiber. Hodgson Mill Quinoa & Brown Rice combos make it easy to fix a healthy side dish or put together a meal such as this Southwest Chicken Quinoa & Brown Rice in a matter of minutes.

Begin by heating the olive oil in a large skillet over medium-high heat, add the chicken and cook until browned, 7 to 8 minutes.

Add the onion and cook until softened, 4 to 5 more minutes.

Pour in the beans, tomatoes and water and bring to a boil.  If you want to give this dish more of a southwestern flavor, add some chopped green chilies or a pinch of red pepper flakes for a little heat.  Stir in the quinoa and brown rice mixture, cover and cook for 10 minutes. 

Remove the lid and allow the mixture to continue cooking for 5 to 10 more minutes or until most of the liquid has been absorbed and the mixture looks thick and saucy.

Sprinkle the cheese evenly over the top of the chicken mixture and place the skillet under the broiler until bubbly and beginning to brown, 5 to 8 minutes.  If your skillet isn’t ovenproof, transfer the mixture to a heatproof baking dish before topping with cheese and proceed with broiling.  Serve immediately, with a garnish of sliced green onions if desired. 

Quick, easy, healthy, and delicious are some of the words that come to mind when I think of this dish.  With a bag of Hodgson Mill Garlic and Herb Quinoa & Brown Riceand a few other kitchen staples, Southwest Chicken Quinoa & Brown Rice can be prepared in no-time.  And if you like this dish, make sure you try my Italian Quinoa & Brown Rice Bake.  It’s another easy to prepare, great tasting, healthy whole grain recipe that begins with a convenient package of Hodgson Mill Quinoa & Brown Rice.  Enjoy!

Southwest Chicken Quinoa & Brown Rice

Ingredients

• 1 Tbsp. olive oil
• 1 lb. boneless skinless chicken breast, cut into 1-inch pieces
• 2/3 cup onion, diced
• 1 can (15-oz) black beans, drained and rinsed
• 1 can (14.5-oz) diced tomatoes
• 1 cup water
• 1 cup (approximately 1 ½ bags)
  Hodgson Mill Garlic and Herb Quinoa & Brown Rice 
• 1 1/2 cups sharp cheddar cheese, shredded
• sliced green onions, for garnish (optional)

Instructions

Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until browned, 7 to 8 minutes. Add the onion and cook until softened, 4 to 5 more minutes. Pour in the beans, tomatoes and water; bring to a boil.  Stir in the quinoa and brown rice mixture, cover and cook for 10 minutes.  Remove the lid and allow the mixture to continue cooking for 5 to 10 more minutes or until most of the liquid has been absorbed and the mixture looks thick and saucy. Sprinkle the cheese over the top of the chicken mixture and place the skillet under the broiler until bubbly and beginning to brown, 5 to 8 minutes.  If the skillet isn’t ovenproof, transfer the mixture to a heat proof baking dish before topping with cheese and then proceed with broiling.  Serve immediately, with a garnish of sliced green onions if desired. 

Notes

Green chilies or red pepper flakes can be added to taste for a southwestern flavor, if desired

Servings

Serves 6

Adapted from healthy-delicious.com

You can find Southwest Chicken Quinoa & Brown Rice and other recipes from Hodgson Mill by visiting the Recipes page.