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!
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