One Pan Tex-Mex Skillet and Rice
One Pan Tex-Mex Skillet and Rice
I try to figure out ways to use as few pots and pans as possible during the week (even though my husband is on dish duty ;-)). It's really all about choosing the right veggies and proteins and knowing how to finesse the ingredients in order to make it work. This is loaded with veggies and high quality protein to give you a quick, yet satisfying dinner. I go heavy on the spices (no it's not spicy) to make this very flavorful. The rice makes this a complete meal as well as soaks up some of the sauce. What makes this recipe "just right" are the toasted pumpkin seeds (for texture), lime zest and juice (for acidity), and the sheer quantity of spices 🙂
Equipment
- large saute pan
- medium sauce pot
- colander / sieve
- toaster oven
- zester / grater
Ingredients
- 12 oz organic ground chicken (or beef)
- 1/2 cup organic medium grain rice
- 2 organic zucchinis
- 1 large red onion diced
- 10 oz can organic diced tomatoes with green chiles
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet or smoked paprika
- 1 tsp dried oregano crushed with your hands
- Kosher Salt Diamond Crystal https://amzn.to/3ZRuGXG **
- Fresh Cracked Black Pepper
- organic olive oil
- 1/4 cup pumpkin seeds (or sunflower seeds or cashews) toasted
- 1 lime zested first, juiced second
Instructions
Rice
- Rinse it thoroughly in the colander / sieve. Over medium heat, place 1 cup of water and 1/2 cup of rice in the medium sauce pot. Add 1 tsp of olive oil and a 1/4 tsp of kosher salt. Bring to a boil. Reduce to a simmer, cover and cook for 15-20 minutes, until all the water has evaporated.
Skillet
- Cut the zucchini in have lengthwise. Slice into 1/4 each pieces. Dice the onion.
- In a large saute pan over medium heat, place 1 tbs of olive oil in the pan. Place the zucchini and onions in the pan and sprinkle with salt and pepper. Let them cook until they have softened, 5-7 minutes, and the zucchini begins to brown. Scoot the veggies over to one side of the pan. Add an additional tsp of olive oil to the pan. Add the ground chicken (or beef) to the emprty side of the pan, season with 1 tsp salt, 1/2 tsp pepper and the remaining seasonings. Break it up and cook for 5 minutes. Add the diced tomatoes with green chiles, and 1/2 cup water. Mix everything together. Bring to a boil, reduce to a simmer and cook for 5 minutes, until it has reduced into a nice thick sauce. Season with salt and pepper. Meanwhile toast the pumpkin seeds for 3-4 minutes (watch them so they don't burn).
- Portion the rice into individual bowls and top with the meat mixture. Garnish with toasted pumpkin seeds, lime zest and a wedge of lime. Squeeze it.
Notes
**Amazon Affiliate - I may receive compensation.
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4 Comments
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Mamta Kaji
Quick, easy and little washing up!
Zahavalox
Can’t beat it 🙂
Zig
❤️
Zahavalox
<3