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.
Wow. That comment came out weird. This is what I meant to say:
Quick question – do you use a tripod while taking your photos? I just got a semi-fancy camera and I decided to be a “food blogger’ tonight and take some shots of my supper. Mostly blurry! :( Oh well. Takes practice too I suppose!
Hi Nancy! I don’t – but when I first started with my big camera I never thought I’d get used to it because it’s so much bigger than point and shoots. Just like you said, keep practicing and you’ll get more and more used to it! :)
I’m about to start Lent & this would totally work without the chicken & veg broth instead. And maybe add some kale at the end. Thanks for another great recipe IGE!
Definitely making this week! Looks fantastic! If using brown rice , should I make the rice first since it takes 45 minutes to make?
I think I’d make the brown rice separate then mix together at the end!
We make something similar on regular basis but use a spicy chicken sausage link instead of chicken breast. Looks delicious and festive.
I love one pan rice dishes like this! Such a good way to infuse the rice with awesome flavor. Fewer dishes is just the icing on the cake ;)
This looks delish! Would it work with brown rice instead?
I might make the brown rice separate because it usually takes much longer to cook.
I’m going to make this for dinner tonight! If I go the brown rice route and make that separate, should I just make sure that the chicken is cooked all the way through before adding the other ingredients? Would you still bring everything to a boil and simmer for 15 min even without the rice?
this will be made this week! My mom recently made the avocado, bruschetta, & mozzarella chicken dish you featured a couple weeks ago and I devoured it! so delish!
i made something sorta similar tonight, except it was baked & had quinoa instead of rice. SO good. and my ben almost always cleans up too… or we do it together :)
Kristin,
Do you guys eat leftovers from all the dishes you make? I know it’s hard to cook for two (or one) when recipes like this make six servings. It looks like you make something new everyday, just curious!
We do! Sometimes I’ll halve big recipes if it’s easy – I didn’t this time because then I would have had half a can of beans leftover.
This looks good, fast and easy! Just the way we like it!
I’m totally cooking this for dinner tomorrow. I love one pot meals.
Love cooking, hate the cleanup. This dish looks perfectly simple and delicious — can’t wait to try it!
You are SO lucky that Ben cleans the kitchen! No matter who makes the dinners in my house, I am always the one cleaning up! Needless to say, I LOVE one dish dinners. This one looks awesome. I love anything I can pair guacamole and tortillas with :)
Don’t worry, I clean up a lot of the time too! It’s those times when I don’t find it so fun and therapeutic to drip on the counter! ;)