Real Recipes From Real Home Cooks ®

chicken and rice skillet dinner with a kick

(11 ratings)
Blue Ribbon Recipe by
Cecelia Anderson
Cleveland, OH

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. Make a delicious burrito by adding the mixture to a toasted tortilla and top with cheese. There are so many variations to this recipe. Make it your own and enjoy.

Blue Ribbon Recipe

This is a simple one-pot meal that's full of flavor and a recipe anyone can make. It's made with mostly pantry items, so it's the perfect weeknight meal to just throw together. Filled with Mexican spices, Picante sauce adds a little bit of a kick. We love the texture of the black beans and corn. We served this alone, but love the idea of using the filling in a burrito.

— The Test Kitchen @kitchencrew
(11 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For chicken and rice skillet dinner with a kick

  • 1 Tbsp
    olive oil
  • 1 c
    Minute Rice (or any brand instant rice)
  • 1 can
    chicken broth (10.5 oz)
  • 1 c
    mild pace picante sauce
  • 1 tsp
  • 2 can
    chicken breast, drained (10 oz each)
  • 1 c
    canned black beans, rinsed and drained
  • 1 c
    frozen whole kernel corn
  • 1/2 c
    shredded cheddar cheese

How To Make chicken and rice skillet dinner with a kick

Test Kitchen Tips
Shredded leftover chicken or rotisserie chicken could easily replace the canned chicken.
  • Toasting rice in a skillet.
    Heat the oil in a 10-inch skillet over medium heat. Add the rice and stir, cooking until it's golden.
  • Broth, Picante sauce, and cumin stirred into rice.
    Stir in the broth, Picante sauce, and cumin. Heat to a boil. Cover and cook for 15 minutes.
  • Stirring in canned chicken, beans, and corn.
    Reduce the heat to low. Stir in the canned chicken, beans, and corn.
  • Topping with shredded cheese.
    Top with the cheese, cover, and cook for 5 minutes.
  • 5
    Burrito Variation: Complete steps 1 and 2. In step 3, omit the beans and corn if you wish, and cook the drained chicken with the rice mixture for 5 minutes. In a hot skillet, place one tortilla in a 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 some cheese. Make sure all ingredients are near the middle of the tortilla. Starting from the end closest to you, fold the tortilla just over the middle, covering the filling. Carefully fold in both sides of the tortilla over the filling, then finish folding to the end, wrapping it all up.