Real Recipes From Real Home Cooks ®

speedy southwest chicken and rice skillet

Recipe by
Carolyn Haas
Whitewater, WI

Still trying to use up ingredients on hand that have a low WW point value and are yummy! With the lower amount of rice, this has about 6 points.

yield 2 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For speedy southwest chicken and rice skillet

  • 1/4 c
    onion, chopped
  • 1/2 lb
    cooked chicken strips, or left over chicken
  • 1 Tbsp
    taco seasoning mix
  • 1 c
  • 1/2 c
    chunky slasa - mild, med or hot
  • 4 oz
    can green chilies
  • 1 Tbsp
    black or green olives, sliced
  • 1/4 c
  • 1/2 - 1 c
    cooked brown or white rice
  • 1 tsp
    chopped cilantro (or to taste)
  • 1/4 c
    shredded mexican blend cheese

How To Make speedy southwest chicken and rice skillet

  • 1
    Spray a skillet with pan spray and cook chopped onion for a minute or two.
  • 2
    Add next 7 ingredients (up through water) and bring to boil. Lower heat and simmer for a few minutes.
  • 3
    Add rice and simmer until heated through. If it seems too dry, add a little more water.
  • 4
    Add salt and pepper to taste. Turn off heat and top with cilantro and cheese. Cover and let sit until cheese has melted.

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