Southwest Chicken & Rice Skillet
Perfect for a quick family dinner with bold southwest flavor.
Servings: 4
Equipment
- 1 Large Skillet
Ingredients
- 1 1/2 cups uncooked long-grain white rice
- 1 1/2 cups salsa
- 2 1/4 cups precooked shredded chicken
- 15 oz can black beans, drained and rinsed
- 1 1/2 tbsp chili powder
- 2 3/4 cups chicken broth
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
- 4 green onions, sliced
Instructions
- In a large skillet, stir together the uncooked rice, salsa, shredded chicken, drained black beans, chili powder, and chicken broth until evenly mixed.
- Cover the skillet with a tight-fitting lid and turn the heat to high. Bring the mixture to a full boil.
- Once boiling, reduce the heat to low and let it simmer gently for 15 minutes. Keep the lid on and ensure it maintains a light simmer throughout cooking.
- After 15 minutes, turn off the heat and allow the skillet to rest, covered, for 5 minutes.
- Remove the lid and fluff the rice with a fork. The liquid should be fully absorbed and the rice tender. Sprinkle 1 cup of shredded cheese evenly over the top, cover again, and let sit for a few minutes until melted.
- Sprinkle with sliced green onions and serve hot.
Notes
- Use rotisserie chicken: Store-bought rotisserie chicken makes this recipe even faster and adds great flavor.
- Adjust the heat: Choose mild, medium, or hot salsa depending on your spice preference.
- Extra toppings: Add sour cream, diced avocado, jalapeños, or fresh cilantro for even more Southwest flair.
Nutrition
Calories: 748kcal | Carbohydrates: 91g | Protein: 47g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 1631mg | Potassium: 1042mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1944IU | Vitamin C: 4mg | Calcium: 409mg | Iron: 5mg