Southwestern Chicken & Rice Skillet

Kathy Cromer


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!

★★★★★ 37 votes
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This yummy dish has a mildly spicy flavor and a to-die-for aroma that turns your kitchen into a fiesta! Great for a potluck or your next game night.


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 large
onion, diced
1 large
poblano or red bell pepper, diced
1 c
corn, frozen or fresh
1 can(s)
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


  • 1In a large skillet, over medium high heat, heat the oil and add the diced onion, minced garlic and the chicken pieces and stir around until chicken is beginning to turn white. Add the chili powder, cumin, corn, diced peppers and salt and pepper. Stir in the chicken broth and the salsa. Next add the rice, stir. Put lid on pan and simmer on low heat for 15 minutes.
  • 2Remove lid and add black beans to mixture in the pan and stir. After adding the beans, sprinkle monterey jack cheese over the rice and cover pan with lid and let set another 5 minutes.
  • 3Sprinkle with cilantro or chopped green onions and sour cream if desired.
  • 4NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic and maybe a spicier salsa.

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About Southwestern Chicken & Rice Skillet