Southwestern Chicken & Rice Skillet

Ingredients For Southwestern Chicken & Rice Skillet

• 1 1/2 lbchicken breast halves, skinless and boneless, diced
• 1 cwhite rice, Minute Rice is best
• 1 clovegarlic, minced
• 1/2 lgonion, diced
• 1 lgpoblano or red bell pepper, diced
• 1 ccorn, frozen or fresh
• 1 canblack beans, drained
• 2 cchicken broth
• 1 csalsa, chunky
• 1 1/2 tspchili powder
• 1/2 tspblack pepper
• 1 tspsea salt
• 2 Tbspolive oil, extra virgin
• 2 cMonterey Jack cheese
• 1/2 tspcumin

How To Make Southwestern Chicken & Rice Skillet

 Test Kitchen Tips

You’ll notice in our step-by-step photos, we made a mistake added both red peppers and poblano peppers. We added red peppers first since they take slightly longer to cook.

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  1In a large skillet, over medium-high heat, heat the oil. Add the diced onion, minced garlic, and chicken pieces. Stir around until the chicken is beginning to turn white.
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  2Add the chili powder, cumin, corn, salt, pepper, and diced peppers.
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  3Stir in the chicken broth and the salsa.
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  4Next, add the rice, and stir.
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  5Put the lid on the pan and simmer on low heat for 15 minutes.
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  6Remove the lid and add black beans to the mixture in the pan and stir.
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  7Sprinkle Monterey Jack cheese over the rice. Cover the pan with a lid and let set for another 5 minutes.
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  8Sprinkle with cilantro or chopped green onions and sour cream, if desired.
• 9NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic, and maybe a spicier salsa.

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