Tex-Mex Chicken and Rice Skillet Supper

Serves 4

2 tbsp. olive oil, divided
1 lb. boneless chicken thighs,
cut in 1-inch pieces
3/4 tsp. salt, divided
1/4 tsp. ground black pepper
1 medium onion, chopped
1 each red and green bell pepper, chopped
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. smoked paprika
1 cup Royal® Basmati White Rice
1 (15-ounce) can low sodium black beans, drained and rinsed
1/2 cup bottled mild salsa
1/2 cup shredded mild cheddar cheese
2 tbsp. chopped cilantro

1. Heat 1 tbsp. oil in a large skillet over medium-high. Add the chicken, 1/2 tsp. salt, 1/4 tsp. pepper and cook 4 minutes; transfer to a bowl.

2. Heat the remaining oil in the skillet; add the onion, bell peppers, chili powder, cumin and smoked paprika; cook 3-4 minutes. Stir in the rice, then add the chicken, 2 cups water and the remaining 1/4 tsp. salt. Bring to a boil, reduce heat to medium low, and simmer, covered, until the rice and chicken are cooked, 20 minutes.

3. Stir the beans and salsa; cook 2 minutes. Remove from heat and stir in the cheese and cilantro.

AuthenticRoyal.com

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Cherry Pineapple Cabana Cake

1 20-ounce can crushed pineapple in juice (do not drain)
1 21-ounce can LUCKY LEAF®Premium or Organic Cherry Fruit Filling or Topping
1 15.25-ounce package yellow cake mix
1 cup butter or margarine, melted
1 7-ounce bag coconut, shredded
1 cup macadamia nuts, chopped

1. Preheat oven to 350°F.
2. Lightly grease a 9×13-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then Lucky Leaf Cherry Fruit Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
3. Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
4. Bake for 50 to 60 minutes or until brown on top and bubbly.
5. Let cool 30 minutes. Serve warm or cooled.
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