Southwestern Chicken and Rice

★★★★★ 1 Review
Desertrat73 avatar
By Traci Fuller
from Chaparral, NM

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!

serves 4 - 5
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients

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

  • 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.
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