Real Recipes From Real Home Cooks ®

southwestern chicken skillet

(1 rating)
Recipe by
Judy Garcia
Gunnison, UT

This recipe is adapted from one that I found on Pinterest. I made some additions and changes to it. 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 rating)
yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For southwestern chicken skillet

  • 1 lb
    boneless, skinless chicken breast
  • 1 Tbsp
    olive oil
  • 1 c
    uncooked white rice
  • 1 can
    (10 oz.) diced tomatoes with green chiles
  • 1 can
    (8 oz.) tomato sauce
  • 1 c
  • 1 can
    black beans, rinsed
  • 1/2 can
    frozen corn kernels
  • handful mexican blend cheese
  • sour cream, if desired

How To Make southwestern chicken skillet

  • 1
    Cut chicken into bite-sized pieces. Season as desired with salt, pepper, garlic, red pepper flakes, or whatever spices you prefer.
  • 2
    Heat a large skillet over medium high heat; add olive oil and swirl to coat bottom of skillet.
  • 3
    When pan is hot, add the seasoned chicken and cook until no longer pink, stirring often.
  • 4
    Stir in the uncooked rice, can of tomatoes with green chiles, tomato sauce and water. Bring to a boil then cover.
  • 5
    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.
  • 6
    Add beans and corn kernels. Continue cooking another 5-10 minutes or until rice is tender and vegetables are heated through.
  • 7
    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.

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