If you’re anything like me, then it looks like a bomb has gone off in your kitchen after you’re done making dinner. Or reheating lunch. Or pouring a bowl of cereal for that matter. What can I say, I’m a messy chef!
Spoons stuck to the counter, pasta water burnt to the stove, bowls stacked in bowls stacked in bowls. I know.
The rest of the house is usually tidy, but when it comes to cooking in the kitchen, all hell breaks loose. Guess what though…I kind of like it! Sometimes it’s therapeutic to let go and get drips on the countertop, use 10 forks, and make a big ol’ mess. That’s what the clean up crew, cough, Ben, is for.
Well, fear not, dishwashers around the world, tonight you’re getting off easy. Southwestern Chicken & Rice Skillet is made in ONE skillet, making clean up an absolute breeze.
Southwestern Chicken & Rice Skillet is a big ol’ skillet supper made by combining taco-spiced chicken with corn, back beans, salsa, chicken broth, and long-grain rice. The result is a filling and low-fat supper that’s full of fiber and protein, and comes together in seriously no time at all. All you need is a big skillet, cutting board, knife, and a measuring spoon and cup, too. I just LOVE that!
This is one of those meals that Mom may have made ya’ back in the day. Super simple to throw together, but so comforting and hearty – 2 or even 3 scoops worthy. Serve with flour tortillas to make it even more of a meal, or tortilla chips on the side for scooping. Me? Spoon some Tostitos Restaurant Style Salsa and chopped green onions on top and I am good to GO!
Start the Southwestern Chicken & Rice Skillet by sauteing 1lb chicken cut into bite-sized pieces with 1/4 small chopped onion in 2 teaspoons extra virgin olive oil over high heat. Choose the biggest skillet ya’ got, or you’ll be sorry!
Season the chicken with 2 teaspoons taco seasoning. Here’s a recipe for homemade taco seasoning, otherwise, this Frontier brand is really delish. FYI – if your blend is salt-free like mine, be sure to add some to the chicken for max flavor (if you’re not following a low-sodium diet, that is.)
Sear the chicken for 2-3 minutes, or just until it gets a bit of color. The chicken doesn’t need to be cooked all the way through at this point as the it will finish cooking with the rice.
K! Next add 1 cup slightly thawed frozen corn (it wouldn’t be the end of the world if it was still frozen) and 1 can drained & rinsed black beans.
In goes 1 cup of your favorite salsa (Tostitos Restaurant Style, FTW!) and 2 cups chicken broth.
Bring the liquid to a boil then add 1 cup long-grain white rice. I used jasmine rice. If you don’t want to buy a whole bag, I suggest getting some from the bulk bins at your grocery store!
Stir in the rice then place a lid on top of the skillet and turn the heat down to medium-low.
Cook for 15 minutes then let it rest off the heat for 5 minutes.
Fluff, scoop, top with more salsa, then serve!
Southwestern Chicken & Rice Skillet
2 teaspoons extra virgin olive oil
1lb chicken, cut into bite-sized pieces
1/4 onion, chopped
2 teaspoons taco seasoning (plus salt if using a salt-free blend)
1 cup frozen corn kernels, slightly thawed
1 can black beans, drained & rinsed
2 cups chicken broth
1 cup salsa
1 cup long grain white rice (I used jasmine)
- Heat oil in a very large skillet over high heat. Add chicken and onion then season with taco seasoning and salt, if necessary. Saute for 2-3 minutes – chicken does not need to be cooked all the way through.
- Add corn, beans, salsa, and chicken broth to the skillet then bring to a boil. Stir in rice then place a lid on top, turn heat down to medium-low, and simmer for 15 minutes. Let sit off the heat for 5 minutes before serving.
Like I said – this is a dish you’ll keep going back for more and more of. It’s soooo comforting and yummy. Plus it’s good for ya’, so go on, and have another scoop!