Dinner with Easy Southwest Chicken and Rice Skillet!

Dinner with Easy Southwest Chicken and Rice Skillet!

Simple & Delicious: Southwest Chicken and Rice Skillet Recipe!

Enjoy a tasty dish with Southwest Chicken and Rice—a mix of spices, tender chicken, rice, and veggies all cooked in one skillet. It's a convenient and delicious one-pot meal!

Easy Ingredients & Swaps

Seasoning Mix: Make the dish flavorful with a mix of chili powder, cumin, salt, and garlic powder. Half spices up the chicken, while the rest adds flavor to the rice.

Chicken: Use boneless, skinless chicken breasts, or thighs if you prefer. Ensure the chicken reaches 165°F inside.

Rice: Cook long-grain white rice in chicken broth. If you go for brown rice, cooking time may vary.

Salsa: Add a zesty kick with salsa. Choose mild, medium, or hot based on your preference.

Corn & Black Beans: Toss in drained corn kernels and black beans at the end for extra goodness.

Heavy Cream: Make it creamy with heavy cream or go lighter with milk

Making it Without Chicken: Yes, You Can!

Absolutely, you can whip up this dish without chicken and still enjoy a tasty rice meal! If you skip the chicken, consider adding more veggies and adjusting the seasonings to your liking.

Storing Your Southwest Chicken and Rice: Easy Steps

Room Temperature to Fridge: Let your southwest chicken and rice cool down to room temperature first. After that, store it in a sealed container in the fridge. It stays good for 3-4 days.

Reheating Choices: When you're ready to enjoy it again, warm it up on the stovetop or use the microwave for a quick and easy meal.

Simple Southwest Chicken and Rice Dinner Recipe

Servings: 4 | Calories: 868kcal

Ingredients:

• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 pound boneless, skinless chicken breasts (pat dry with a paper towel, cut into 1-inch pieces)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion (diced, about 1 ½ cups)
• 1 red bell pepper (seeded, diced, about ½ cup)
• 1 green bell pepper (seeded, diced, about ½ cup)
• 1 teaspoon garlic (minced)
• 1 ½ cups uncooked long-grain white rice
• 3 ½ cups chicken broth (28 ounces / 840 g)
• ½ cup salsa (129.5 g)
• 1 can sweet corn kernels (15 ounces, drained)
• 1 can black beans (15 ounces, drained and rinsed)
• 1 cup heavy whipping cream (238 g)
• Cilantro (chopped, for garnish)
• Salt (to taste)

Instructions:

Prepare Seasoning Mixture: In a small bowl, combine chili powder, cumin, kosher salt, and garlic powder. Divide in half and set aside.
Season and Cook Chicken: In a medium bowl, mix chicken with half of the seasoning mixture. Cook the chicken in a large skillet with olive oil and butter until golden brown and cooked through. Set aside.
Cook Vegetables: Add diced onion and peppers to the skillet. Cook until softened (about 3-4 minutes). Add minced garlic and cook for an additional minute.
Rice Preparation: Stir in uncooked rice and the remaining seasoning mixture. Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
Combine Ingredients: Add salsa, corn, black beans, heavy cream, and cooked chicken to the skillet. Stir well and continue cooking until everything is warmed through.
Garnish and Serve:
Garnish with chopped cilantro. Serve warm.

Enjoy your simple and delicious Southwest Chicken and Rice dinner!