Southwest skillet chicken and rice is an easy, flavorful, all-in-one dish with chunks of chicken, peppers, tender rice, beans, corn, the perfect blend of seasonings and some melty cheese to top it all off.
Recently I shared this one-pot Cajun dirty rice, which has deep, rich flavor and plenty of sausage crumbles throughout.
Chicken fiesta is a fun Mexican-style dinner we love that’s full of flavor.
And I can't forget to mention this classic chicken and rice casserole that’s pure comfort food in my book.
Cause chicken and rice is just a perfect combo.
Today, we’re moving things westward a little bit.
Southwest skillet chicken and rice is an easy, flavorful, all-in-one dish with chunks of chicken, peppers, tender rice, beans and corn, the perfect blend of seasonings and some melty cheese to top it all off.
It makes for a delicious dinner where all you have to do is keep adding ingredients to your pan and then let it all cook together.
(You might also love this cheesy skillet chicken and potatoes recipe for a different twist.)
That’s my kind of weeknight dinner plan!
You’ll love the flavor and how colorful it is. Plus, you can customize this with all the fun toppings!
So let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make this southwest skillet chicken and rice. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Pepper: Any color bell pepper will do. I use green for color, but you could swap in red for some extra sweetness.
- Jalapeño: This adds some oomph to the dish, but you can control the amount of heat and spice by removing the membranes and seeds. Or feel free to leave it out if you wish, I’ve done that before and it’s fine.
- Chicken: I use boneless, skinless chicken breasts, but you could also swap in chicken thighs if you prefer.
- Rice: Regular long-grain white rice works best here. I’ve tried making this with brown rice and it doesn’t work well.
- Beans: Black beans are are favorite, but you could also swap in pinto beans if you’d like.
- Corn: I use a cup of frozen corn, cause I always have it on hand. You don’t even need to thaw it first. Or you can use a small (drained) can of regular yellow or white corn. Or substitute a can of Mexicorn. I’ve also left this out before for my mom, who can’t have corn, and it was still great without it.
- Cheese: Regular or white cheddar cheese works great here. A Mexican blend cheese would also be delicious or you could swap in some Monterey Jack or pepper Jack for part of the cheddar if you’d like.
Very customizable and easy to adapt to what you have on hand.
Again, that’s just how I roll in my kitchen, and I know it’s helpful to so many of you to share these variations.
OK, let’s talk toppings.
These are optional, of course, but I highly recommend you dress up your bowl or plate for maximum yum.
Topping Ideas:
- Chopped fresh cilantro
- Salsa or pico de gallo
- Diced avocado or guacamole
- Plain Greek yogurt or sour cream
- Pickled jalapeños or pickled red onions
- Sliced green onions or snipped chives
- Lime wedges
- Hot sauce
Since this is an all-in-one dish, you don’t necessarily need to serve it with anything. It’s complete all on its own.
But if you are like me and always want some extra veggies, I’ve got you.
Add a bagged salad from the store or a simple spinach salad to go along with this chicken and rice.
You could also have it with a marinated veggie salad or avocado salad.
Also, feel free to add more veggies to the dish.
You could sauté a diced zucchini along with the onion and peppers. Or wilt in a few handfuls of spinach at the end.
Oh and stay tuned because I’m working on some other skillet chicken and rice recipes that I’m hoping to bring you soon.
You can sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing.
I’ll even send you my free e-cookbook, Easy Weeknight Dinners, as a thank you!
Finally, let’s talk about what to do with any leftovers.
Storage Tips:
- Once cooled, transfer the leftover chicken and rice to a covered container and store in the refrigerator for up to 5 days. Reheat in the microwave until hot.
- You can also freeze the leftovers. Let cool, then pack it in a freezer-safe container or ziplock bag, label and date it. Freeze for up to 3-4 months.
- Let thaw in the refrigerator overnight, then reheat in a microwave-safe container in the microwave until hot.
Also, just to note, because this stores and reheats so well, it’s an easy meal to make in advance.
Whether it’s for meal prepping on a busy week or taking to a friend in need, you’ll love that this is ready and waiting for you.
I hope you give this skillet chicken and rice a try soon for a new delicious dinner everyone will love.
Enjoy!
XO,
Kathryn
Southwest Skillet Chicken and Rice
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped (or another color)
- 1 jalapeño pepper, seeded and membranes removed for less heat, finely diced (optional)
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breasts, diced (bite size)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 cup frozen corn (or sub a small can of corn, drained)
- Juice of 1 small lime
- 1 to 1 ½ cups shredded cheddar (or Mexican blend) cheese
- 3 tablespoons chopped, fresh cilantro
For serving:
- Salsa, avocado, Greek yogurt, lime wedges, hot sauce, sliced green onions, etc.
Instructions
- Heat olive oil in a large, deep skillet over medium heat.
- Add the onion and peppers and sauté for 5-6 minutes, until tender. Add the garlic and sauté for another 30 seconds, until fragrant.
- Add the chicken and season everything with the salt, pepper, chili powder, cumin, paprika and coriander. Stir well to combine and cook for 4-5 minutes, until the chicken is lightly browned. (It will continue to cook through later.)
- Add the rice and broth to the pan and stir to combine. Cover the pot and bring the mixture to a boil. Then reduce the heat to medium-low to maintain a constant simmer. Cook for 18-20 minutes, stirring 2-3 times, until the rice is tender and most of the liquid is absorbed.
- Stir in the beans and corn until mixed through and warmed, 1-2 minutes. Stir in the lime juice.
- Add the cheese, cover the pan for 1 minute to help it melt, then serve with cilantro and other desired toppings.
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