Speedy Southwest Chicken and Rice Skillet

Carolyn Haas


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.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 1/4 c
    onion, chopped
  • 1/2 lb
    cooked chicken strips, or left over chicken
  • 1 Tbsp
    taco seasoning mix
  • 1 c
  • 1/2 can(s)
    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.

Printable Recipe Card

About Speedy Southwest Chicken and Rice Skillet

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Southwestern

Show 3 Comments & Reviews

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