Southwestern Chicken Skillet

Judy Garcia


This recipe is adapted from one that I found on Pinterest. I made some additions and changes to it.

I used RoTel Original brand tomatoes with green chiles. It was pretty spicy. Next time I make this, I will use the mild tomatoes. We did not top ours with sour cream, but I imagine it would be good that way. I also think this would be great to wrap in a flour tortilla and eat like a burrito.

pinch tips: How to Quarter a Chicken





10 Min


30 Min


Stove Top


1 lb
boneless, skinless chicken breast
1 Tbsp
olive oil
1 c
uncooked white rice
1 can(s)
(10 oz.) diced tomatoes with green chiles
1 can(s)
(8 oz.) tomato sauce
1 c
1 can(s)
black beans, rinsed
1/2 can(s)
frozen corn kernels
handful mexican blend cheese
sour cream, if desired

Directions Step-By-Step

Cut chicken into bite-sized pieces. Season as desired with salt, pepper, garlic, red pepper flakes, or whatever spices you prefer.
Heat a large skillet over medium high heat; add olive oil and swirl to coat bottom of skillet.
When pan is hot, add the seasoned chicken and cook until no longer pink, stirring often.
Stir in the uncooked rice, can of tomatoes with green chiles, tomato sauce and water. Bring to a boil then cover.
Reduce heat and allow to cook about 15 minutes or until rice is almost tender, stirring occasionally so rice does not stick to bottom of skillet.
Add beans and corn kernels. Continue cooking another 5-10 minutes or until rice is tender and vegetables are heated through.
Once rice is cooked, remove from heat, top with a handful of cheese and cover. Allow to sit about 5 minutes or until cheese is melted. Top with a dollop of sour cream and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy