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Southwest Chicken and Rice Skillet Dinner

Southwest Chicken and Rice Skillet Dinner
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I love a good skillet dinner recipe. There are several in my archives that have become family favorites.  Chicken Cordon Bleu Pasta Skillet, Skillet Lasagna and Chicken Enchilada Skillet…just to name a few. I know many of you have come to love these as well, and that makes me happy. 🙂

Today, I have a brand spanking new skillet recipe for you, hot off the press. It’s loaded with southwest flavor, tender chunks of chicken, rice black beans and corn. Topped with gooey melted cheese, and fresh toppings like tomatoes and cilantro this skillet dinner has layer upon layer of fabulousness. (Is that a word?)

I hope you give it a try, gang! Let me show you how to make it happen.

Southwest Chicken and Rice Skillet Dinner from Jamie Cooks It Up1

Southwest Chicken and Rice Skillet Dinner from Jamie Cooks It Up!!

 

Southwest Chicken and Rice Skillet Dinner
PRINT RECIPE

Time: 40 minutes
Yield: 6-8 servings
Recipe from Jamie Cooks It Up!

***NOTE: This recipe is even better the second day reheated and served in warm tortillas.

3 cloves garlic
1 C bell peppers, chopped
1/2 C onion, chopped
2 Tb butter
2 C rice (I used long grain)
3 3/4 C water
4 tsp chicken bouillon granules (or 4 bouillon cubes)
1 (10 ounce) can enchilada sauce
1/2 tsp cumin
3 tsp taco seasoning, divided
1 (14.5 oz) can diced tomatoes
2 C chicken, cooked and chopped
1 (15 oz) can black beans, drained
1 (15 oz) can corn
2 C shredded cheese (cheddar, or a mexican blend)

TOPPINGS:
fresh cilantro
green onion
tomato
avocado

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1. Chop 3 cloves garlic, 1 C mini bell peppers and 1/2 C onion. Make sure the pieces are pretty small.
2. Heat a large deep skillet up over medium high heat. Add 2 Tb butter and let it melt.
3. Add the veggies and let them saute until crisp tender. Should only take about 3-5 minutes. It’s ok if they aren’t cooked all the way through at this point. They will continue to soften as we proceed.

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4. Add 2 C long grain rice. Stir to combine. Let the rice cook a bit and get golden brown. Should only take about 3 minutes.

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5. Add 3 3/4 C water, 4 tsp chicken bullion, 1/2 tsp cumin, 2 tsp taco seasoning and 1 (10 ounce) can enchilada sauce. Stir to combine. Bring to a simmer. Cover the pan with a secure lid and reduce the heat to medium low. Cook for 12-15 minutes, or until the rice is tender. Make sure you don’t have the heat up to high.

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6. While the rice and vegetables are cooking, grab your chicken. I opted to use these frozen chicken strips from Costco.

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I like to wrap the chicken slices tightly with plastic wrap and heat them in the microwave for about 3-4 minutes, or until warmed through. If you are using leftover grilled chicken, that’s great. Just be sure to warm it up a bit so it doesn’t enter the skillet cold.

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7. When the rice is cooked and soft, add 1 (14.5 oz) can diced  tomatoes, 2 C cooked and chopped chicken, 1 (15 oz) can drained black beans, 1 (15 oz) can drained corn and 1 tsp taco seasoning.

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8. Stir it well to combine.

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9. Turn your oven to broil.
10. Sprinkle 2 C shredded cheddar cheese over the top of the rice mixture.

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11. Pop the pan into your oven. Make sure your pan is oven safe. 🙂 Allow the cheese to get melted and bubbly. Watch it carefully, it should be ready after only a couple of minutes.

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12. Remove the pan from the heat and sprinkle chopped tomatoes, cilantro, green onions and avocado over the top.

Southwest Chicken and Rice Skillet (30 Minute Dinner) from Jamie Cooks It Up!

Oh, wow. It’s really good, guys.

Southwest Chicken and Rice Skillet (30 Minute Dinner)

Scoop it into bowls, serve and enjoy!

Pinterest friendly image below…

Southwest Chicken and Rice Skillet Dinner Jamie Cooks It Up!



Post a comment!

6 Comments

  1. 1
    Carla
    April 15, 2015 at 8:28 am

    Your recipe says stewed tomatoes but your picture shows regular diced tomatoes. Which do you prefer? Also how about using Minute Rice…would that work? Thank you greatly for your response.

    • 2
      Jamie
      April 16, 2015 at 11:21 am

      Hi Carla,
      Thanks for your question. Diced tomatoes will work best. Thanks for catching my error. I would recommend, however using long grain rice instead of Minute Rice.
      Best of luck to you!
      ~Jamie

  2. 3
    Christina
    May 3, 2015 at 7:01 pm

    Just made this tonight. Really, really good! Adding it to my recipe file. Thanks!

    • 4
      Jamie
      May 5, 2015 at 7:17 am

      Christina,
      So glad to hear it! Thanks for letting me know.
      All the best,
      ~Jamie

  3. 5
    Jay
    May 31, 2015 at 10:49 am

    Wowzers!! This was a fabulous dinner. I cut up tomatoes, advos, sour cream and let everyone load their favorites. I loved it and am making it again tonight. Also, just made your skillet macaroni. Fabulous. Thanks so much.

    • 6
      Jamie
      June 2, 2015 at 9:59 am

      Jay,
      So happy to hear it turned out well! Can’t go wrong with a good skillet meal. 🙂
      All the best,
      ~Jamie

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