1 can fire roasted tomatoes & green chilies, divided
1 jalapeño pepper
1/2 cup chicken broth
1/2 cup instant brown rice
3/4 cup quinoa, rinsed & dried
cilantro & cheese optional
Heat oil in a large skillet over medium-high heat. Add the diced chicken and cook for 3-4 minutes until outsides are white. Add in the onion, bell pepper, and 1 tablespoon of the taco seasoning.
Drain and rinse the black beans. In a blender combine 1 tablespoon taco seasoning, 1/2 the can of beans, 1/2 the can of tomatoes, 1/2 the jalapeño pepper, and the chicken broth. Blend until the mixture is well combined.
Add the rest of the beans and tomatoes to the skillet with the chicken. Pour in the blended bean mixture and bring to a boil.
Stir in rice and quinoa. Cover the skillet, reduce the heat to low, and simmer for 10-12 minutes or until rice is tender and quinoa is cooked.
CHEESY OPTION: stir in 1/2 cup of mexican blend cheese and once melted cover the top of the skillet with an additional 1/2 cup of cheese and broil for 2 minutes, or until the cheese melts!