Southwest Chicken and Rice Skillet Dinner

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
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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

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.

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.

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.

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

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.

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.

8. Stir it well to combine.

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

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.

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

Oh, wow. It’s really good, guys.

Scoop it into bowls, serve and enjoy!

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