Chicken and Rice Skillet Dinner with a Kick

Cecelia Anderson Recipe

By Cecelia Anderson ceander

Serves 4
25 Min
Stove Top

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.

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


10 oz. cans of canned chicken breast, drained
1 can(s)
10.5 oz chicken broth
1 c
mild pace picante sauce
1 tsp
1 Tbsp
olive oil (I prefer)
1 c
minute rice (or any brand instant rice)
1 c
black beans rinsed and drained
1 c
frozen whole kernel corn
1/2 c
shredded cheddar cheese

Directions Step-By-Step

Heat 1 Tablespoon oil in a 10-inch skillet over medium heat.
Add the rice and cook and stir until its golden.
Stir in broth, picante sauce and cumin and heat to a boil. Cover and cook for 15 minutes
Reduce the heat to low, stir in the canned chicken, beans, and corn. Top with cheese and cover and cook for 5 minutes.
Burrito Variation:
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

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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Pamela Witulski Auburn1246
Dec 16, 2014
My husband and I both liked this. Just as good the next day.
michele richmond pur355
Nov 6, 2014
Made this tonight for the family and it was a hit. I included everything except for the black beans. Will make this again!
Leanne Macias luvs2pardy
Oct 27, 2014
I don't use instant rice, so I'm guessing the cook time would jus increase?

I try & not use processed foods, such as the canned chicken, so we eat a lil' healthier. So I will get some BSC (boneless skinless chicken ;-)
Shelley Tiffany ladyingreen
Oct 13, 2014
I made this for the family last week. I threw in a whole can of the black beans and a can of corn. I also had some leftover rice I added to stretch the recipe for a big group. I put in more salsa to moisten it up since I had increased the other ingredients. My son-in-law stopped by and was sad he couldn't have any because he was on his way out to dinner, but said it smelled incredible. There were no leftovers! This dish was easy and delicious, a great weeknight meal.
Shelley Tiffany ladyingreen
Oct 13, 2014
I tried this recipe and say it's Family Tested & Approved!