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.
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!
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Southwestern Chicken & Rice Skillet
Description
Southwestern Chicken & Rice Skillet is a filling, low-fat supper filled with taco-spiced chicken, corn, back beans, salsa, chicken broth, and rice.
Ingredients
- 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)
Directions
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
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!
[…] Recipe adapted from Iowa Girl Eats […]
[…] Southwestern Chicken and Rice Skillet from Iowa Girl Eats […]
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.
[…] Dinner: southwestern chicken and rice skillet (will use brown rice, and homemade taco seasoning) it makes 2 meals; 1 cup pineapple […]
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! :)
[…] dinner recipe I picked this week is a southwestern chicken and rice skillet. Again, I made a few changes like leaving out the black beans, using brown rice instead of white, […]
What size skillet did you use for this? And if cooking rice separately, should it be done in chicken broth? Does that add anything in particular to the dish?
I’m not sure what the size is – but it’s pretty huge. I’d also make the rice in chicken broth, it adds a ton of flavor!
Thanks for the great recipe! I made it with quinoa instead of rice and it turned out great! I also topped it with cheese! It was delicious!
Amazing recipe this was our Valentine’s meal last night, yummy! Will be making this again and oh yea the King Pao chicken patties I made last week with that sauce was outstanding. :)
So glad to hear, Julie! :)
I’ve always been a believer in the idea that the messier the chef, the better the food tastes. But maybe that’s just me. ;) Looks like a wonderful, quick, one-pot meal!
LOVE one pot meals because as much as I love cooking, sometimes the clean-up takes the fun out of it :)
Easy, one dish meals are essential around here on busy weeknights! This one will have to join the lineup!