Southwestern Chicken and Rice

Traci Fuller

By
@Desertrat73

My husband is a self-proclaimed chicken hater (I think he just likes to SAY he's a chicken hater ;-) ) but he sure does love this chicken dish! Easy and fast to make, and sticks to the ribs!


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Comments:

Serves:

4 - 5

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

4
chicken breast halves, skinless and boneless
1 pkg
taco seasoning mix
1 can(s)
corn, canned
1 can(s)
green chiles, hot or mild to taste
1 can(s)
black beans (optional)
1 c
tomato salsa
2 c
water
2 c
rice, instant and uncooked, brown or white
2 c
cheddar cheese, shredded

Directions Step-By-Step

1
cut chicken into bite-sized pieces. In a large skillet, combine water, taco seasoning, salsa, chiles, corn, and beans, then mix in the chicken. Bring to a slow boil, then cover and simmer 15-20 minutes, until chicken is cooked through.
2
Turn off heat, but leave the skillet on the stove. Uncover and stir in the instant rice. Top with shredded cheese, then re-cover and let stand for 5 minutes (7 for brown rice) until all water is absorbed. Remove from heat.
3
Serve with a fresh green salad, a side of Lime Jello, and condiments such as additional salsa and sour cream.

About this Recipe

Course/Dish: Chicken, Rice Sides
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids