Real Recipes From Real Home Cooks ®

southwestern chicken & rice skillet

(38 ratings)
Blue Ribbon Recipe by
Kathy Cromer
Owenton, KY

This dish is crazy good! I'm always on the lookout for new recipes that have black beans and a Southwestern flair and this one is the best yet! Perfect! I had a bag of Trader Joe's frozen white corn and it was great in this dish! We topped ours with some sour cream and I think topping it with some more salsa would be good too!

Blue Ribbon Recipe

An easy and delicious chicken and rice skillet. It's filled with veggies and Southwest flavor. The seasoning is just right, not overpowering at all. We loved the bits of sweet corn and the hearty black beans. We sprinkled a little cilantro on top of the melted cheese at the end to add a pop of freshness. Great for a weekend meal.

— The Test Kitchen @kitchencrew
(38 ratings)
yield 6 -8
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For southwestern chicken & rice skillet

  • 1 1/2 lb
    chicken breast halves, skinless and boneless, diced
  • 1 c
    white rice, Minute Rice is best
  • 1 clove
    garlic, minced
  • 1/2 lg
    onion, diced
  • 1 lg
    poblano or red bell pepper, diced
  • 1 c
    corn, frozen or fresh
  • 1 can
    black beans, drained
  • 2 c
    chicken broth
  • 1 c
    salsa, chunky
  • 1 1/2 tsp
    chili powder
  • 1/2 tsp
    black pepper
  • 1 tsp
    sea salt
  • 2 Tbsp
    olive oil, extra virgin
  • 2 c
    Monterey Jack cheese
  • 1/2 tsp

How To Make southwestern chicken & rice skillet

Test Kitchen Tips
You'll notice in our step-by-step photos, we made a mistake added both red peppers and poblano peppers. We added red peppers first since they take slightly longer to cook.
  • Cooking onion, garlic, and chicken in a pan.
    In a large skillet, over medium-high heat, heat the oil. Add the diced onion, minced garlic, and chicken pieces. Stir around until the chicken is beginning to turn white.
  • Adding corn and seasonings to the pan.
    Add the chili powder, cumin, corn, salt, pepper, and diced peppers.
  • Adding salsa and chicken broth to the skillet.
    Stir in the chicken broth and the salsa.
  • Stirring in the uncooked rice.
    Next, add the rice, and stir.
  • Lid placed on the skillet.
    Put the lid on the pan and simmer on low heat for 15 minutes.
  • Black beans added to the skillet.
    Remove the lid and add black beans to the mixture in the pan and stir.
  • Monterey Jack cheese sprinkled into skillet and lid placed back on top.
    Sprinkle Monterey Jack cheese over the rice. Cover the pan with a lid and let set for another 5 minutes.
  • Cilantro sprinkled on top when serving.
    Sprinkle with cilantro or chopped green onions and sour cream, if desired.
  • 9
    NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic, and maybe a spicier salsa.