Southwestern Chicken and Rice Skillet is a filling, low-fat supper filled with taco flavor that's made entirely in one skillet.
If you’re anything like me, 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!
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 combines 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 no time at all.
All you need is a large skillet, cutting board, knife, and a measuring spoon and cup. Easy!
This is one of those meals that Mom may have made ya’ back in the day. Super simple to throw together, and so comforting and hearty – 2 or even 3 scoops worthy. Serve with extra tortilla chips and salsa for dipping!
Start the Southwestern Chicken & Rice Skillet by sauteing 2 chicken breasts cut into bite-sized pieces with 1/4 small chopped onion in 2 teaspoons extra virgin olive oil in a large skillet over high heat.
Season the chicken with 2 teaspoons taco seasoning then saute until the chicken is golden brown but not cooked all the way through, 2-3 minutes.
Next add 1 cup frozen corn and 1 can drained and rinsed black beans.
In goes 1 cup of your favorite salsa and 2 cups chicken broth.
Bring the liquid to a boil then add 1 cup long-grain white rice. I highly recommend Lundberg white jasmine rice.
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!
Like I said – this is a dish you’ll keep going back for more and more of. It’s so delicious and comforting. Enjoy!
Equipment
Ingredients
- 2 teaspoons extra virgin olive oil
- 2 chicken breasts, ~1lb, cut into bite-sized pieces
- 1/4 onion, chopped
- 2 teaspoons taco seasoning
- 1 cup frozen corn kernels
- 1 can black beans, drained and rinsed
- 2 cups chicken broth
- 1 cup salsa
- 1 cup long grain white rice, Lundberg recommended
Directions
- Heat oil in a large skillet over medium-high heat. Add chicken and onions then season with taco seasoning and 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 stir to combine and bring to a simmer. Stir in rice then place a lid on top, turn heat down to medium-low, then simmer for 15 minutes. Let sit off the heat for 5 minutes before serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I just made this tonight for the millionth time and I realized I haven’t ever reviewed it! I make this all the time and the whole family loves it. I usually use shredded leftover chicken, just laying it on top after putting all the other ingredients in so it steams as the rice cooks. Thanks for the recipe!
Oh I’m so glad this is a long time favorite, Jen!! I appreciate your feedback and star rating SO much!!
I made this with chicken thighs,
& quinoa instead of white rice. I used 1 1/2 cups of veggie broth, and added 1 chopped zucchini during the last 7 mins. of cooking. I cooked 20- 25 mins. Sprinkled with Mexican cheese blend. It was delicious!
I made this and it was delicious!
One substitution- I used 1 c quinoa instead of white rice. I cut down the liquid a bit to 1 3/4 cups to accommodate for the quinoa. It turned out perfectly.
I though this was good last night but it was even better as leftovers on top of spinach for a nice southwestern salad! I always make a huge mess when cooking but I feel like meals would taste as great if everything in the kitchen was done to be tidy. You have to cook in the moment and that means making a mess :D
Can you use minute rice for this recipe?
Unfortunately not – it would cook before all the liquid was absorbed.
I made this last night for dinner, and it was delicious! I had to make a few modifications to use the things I had on hand (fresh edamame from my garden in place of the black beans and fresh corn off the cob in place of the frozen), but it was so easy and quick – will definitely be making again :)
Thank you for the wonderful easy recipe. Had to leave out the beans since we had none. Put a diced red pepper in instead. Delish!! Normally I brown my chicken and put it back in the pan for the last 5 min so it doesn’t dry out, it was hard not to this time. It was fall apart moist and delish. The add spoonful of salsa on top was wonderful.
Thanks again:)
Thanks for this great recipe! I made it last night after a friend recommended it and it turned out beautifully. I posted about it here: http://www.agirlcallederika.com/2013/03/southwestern-chicken-rice-skillet.html
Thanks again! Can’t wait to try some of your other recipes. :o)
I made this the other day and my family couldn’t get enough of it. It was so good! We even dibs on who gets the leftover the next day. Haha! :)