Southwest Skillet Chicken and Rice
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.
Yield: 4 -6 servings
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.
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 seem to go 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.
Leftovers: 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.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 39g | Protein: 45g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 426mg | Fiber: 7g | Sugar: 11g
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