Southwestern Chicken Skillet
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.
1 lbboneless, skinless chicken breast
1 Tbspolive oil
1 cuncooked white rice
1 can(s)(10 oz.) diced tomatoes with green chiles
1 can(s)(8 oz.) tomato sauce
1 can(s)black beans, rinsed
1/2 can(s)frozen corn kernels
·handful mexican blend cheese
·sour cream, if desired
How to Make Southwestern Chicken Skillet
- Cut chicken into bite-sized pieces. Season as desired with salt, pepper, garlic, red pepper flakes, or whatever spices you prefer.
- Heat a large skillet over medium high heat; add olive oil and swirl to coat bottom of skillet.
- When pan is hot, add the seasoned chicken and cook until no longer pink, stirring often.
- Stir in the uncooked rice, can of tomatoes with green chiles, tomato sauce and water. Bring to a boil then cover.
- 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.
- Add beans and corn kernels. Continue cooking another 5-10 minutes or until rice is tender and vegetables are heated through.
- 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.