southwestern chicken skillet
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.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 cup uncooked white rice
- 1 can (10 oz.) diced tomatoes with green chiles
- 1 can (8 oz.) tomato sauce
- 1 cup water
- 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
-
Step 1Cut chicken into bite-sized pieces. Season as desired with salt, pepper, garlic, red pepper flakes, or whatever spices you prefer.
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Step 2Heat a large skillet over medium high heat; add olive oil and swirl to coat bottom of skillet.
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Step 3When pan is hot, add the seasoned chicken and cook until no longer pink, stirring often.
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Step 4Stir in the uncooked rice, can of tomatoes with green chiles, tomato sauce and water. Bring to a boil then cover.
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Step 5Reduce 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.
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Step 6Add beans and corn kernels. Continue cooking another 5-10 minutes or until rice is tender and vegetables are heated through.
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Step 7Once 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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