speedy southwest chicken and rice skillet
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.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1/4 cup onion, chopped
- 1/2 pound cooked chicken strips, or left over chicken
- 1 tablespoon taco seasoning mix
- 1 cup corn
- 1/2 cup chunky slasa - mild, med or hot
- 4 ounces can green chilies
- 1 tablespoon black or green olives, sliced
- 1/4 cup water
- 1/2 - 1 cups cooked brown or white rice
- 1 teaspoon chopped cilantro (or to taste)
- 1/4 cup shredded mexican blend cheese
How To Make speedy southwest chicken and rice skillet
-
Step 1Spray a skillet with pan spray and cook chopped onion for a minute or two.
-
Step 2Add next 7 ingredients (up through water) and bring to boil. Lower heat and simmer for a few minutes.
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Step 3Add rice and simmer until heated through. If it seems too dry, add a little more water.
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Step 4Add salt and pepper to taste. Turn off heat and top with cilantro and cheese. Cover and let sit until cheese has melted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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