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.
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!
Looks yummy! Any ideas for additional veggies to add to it?
I was thinking a chopped zucchini would be good in here. I’d add with the chicken!
Thanks for solving my “what to make for dinner tonight” question!
Your meals have become my favorite “experiment night” (what I call the nights I try new recipes)….the Kung Pao Chicken Burgers recently were a BIG HIT.
Awesome! So glad the burgers were a hit, too! :)
Where did you get that taco seasoning? I have been looking for something like that. Most of them have so much sodium!
I worked on a freelance project with Frontier awhile ago so I had some of their products, but here’s a store locator for their seasonings: http://www.frontiercoop.com/store.php?Screen=locator
Mmmm! This dinner is right up my alley!! Although, I think I’d have to top it with my personal favorite salsa: Newman’s Own Farmer’s Market. It’s a little thicker and chunkier than restaurant style, but that’s what I like :-)
This is a meal that totally hits home for me. I LOVE southwestern flavors and am always looking for quick, simple meals that are healthy and flavorful. Absolutely cannot wait to eat this (tried to eat my computer admittedly…) Thanks for sharing! Yummy as always!
Is it crazy that I have never heard of taco seasoning in a jar? I always just thought you could only buy it in the packets! Silly me! ;)
Have you made this with brown rice? Is it doable even though it takes 45 minutes to cook the rice?
I’ve never tried it with brown rice. I might cook the it separately and toss everything together at the end.
I made this with brown rice last night and cooked it for 30 minutes with an additional cup of chicken broth and thought it came out great! The corn and beans still had some snap and the chicken didn’t feel overcooked.