I'm not going to bore you with a lot of cutesy talk here. This recipe is fantastic, easy, and can be made in one pan in about 30-40 minutes. Just try it. Yeah. It's good!
Maureen's Mexican Quinoa Bake (about 8 servings)
Pam or enough olive oil to coat skillet
3 boneless skinless chicken breasts cut into bite sized pieces
1 Tbs garlic, minced
1 fresh jalapeno, minced (remove seeds if you don't like heat)
1 1/2 c. water or broth (chicken or vegetable)
1 10 oz can tomatoes with chilis (Rotel, for instance)
1 1/4 cup frozen corn
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 15 ounce can of black beans, rinsed and drained
2-3 cups shredded cheddar cheese
Optional: chopped cilantro and sour cream as toppings
Heat oil/Pam in skillet over medium high heat and add cut up chicken pieces, cooking until browned and nearly cooked through. Add jalapeno and garlic and cook for another 2-3 minutes, stirring. Add quinoa, water or broth, tomatoes, corn, chili powder, cumin, salt and pepper. Bring to a boil, cover, then reduce to a simmer for about 15 minutes. Add black beans and cook another 5-8 minutes until quinoa is cooked. Reduce heat to low, cover all ingredients in skillet with cheese, then cover skillet and heat until cheese is melted. (I sometimes put the ingredients in a casserole dish, then add the cheese, bake at 350 for about 10 minutes to melt and brown the cheese).
Serve with sour cream and chopped cilantro on top-- or any other toppings you might like: avocado, pico de gallo, additional cheese, etc.