Chicken and Rice Skillet Dinner with a Kick
By Cecelia Anderson ceander
This is really a delicious meal. As a variation you can leave out the beans and the corn, and just use the chicken, chicken broth, cumin, and rice and do everything except add the beans and the corn, and make a delicious burrito by adding the mixture to a toasted tortilla and top with cheese. So many variations to this recipe. Make it your own and enjoy.
With the corn, black beans and picante sauce, this recipe is so colorful ... and tasty.
I didn't have any canned chicken, so I cooked up two chicken breasts and it worked perfectly. This dish is a little spicy, but not overpowering. Adjust the seasonings to your taste.
Do steps 1 to 3. Then for step 4 omit the beans and corn and cook the drained chicken with the rice mixture for 5 minutes. In a hot skillet place one tortilla in pan and heat about 10-15 seconds per side until warm and flexible. Place tortilla on a plate; add a portion of the chicken, and rice mixture and top with cheese. Make sure all ingredients are near the middle of the tortilla. Starting from the end closest to you, fold tortilla just over the middle, covering the filling. Carefully fold in both side of the tortilla over the filling, then finish folding to the end, wrapping it all up.
About this Recipe
Bob Wakeman Bigcatfish - Jul 17, 2012
I love the recipe just the way it is. Thanks for posting.
Willemina Languirand Jett2 - Jul 17, 2012
recipe sounds good with the beans and the corn. I think i'm just going to grill up some chicken breast,adds a little time, but less sodium. thank for the posting
Cecelia Anderson ceander - Jul 18, 2012
I made some today. It is absolutely delicious.
Ellen Bales Starwriter - May 5, 2014
I tried this recipe and say it's Family Tested & Approved!
Kitchen Crew JustaPinch - Jun 10, 2014
I shared a photo of this recipe.