Southwestern Chicken Skillet

Judy Garcia

By
@snflwr8351

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.


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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
water
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

1
Cut chicken into bite-sized pieces. Season as desired with salt, pepper, garlic, red pepper flakes, or whatever spices you prefer.
2
Heat a large skillet over medium high heat; add olive oil and swirl to coat bottom of skillet.
3
When pan is hot, add the seasoned chicken and cook until no longer pink, stirring often.
4
Stir in the uncooked rice, can of tomatoes with green chiles, tomato sauce and water. Bring to a boil then cover.
5
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.
6
Add beans and corn kernels. Continue cooking another 5-10 minutes or until rice is tender and vegetables are heated through.
7
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