Description
A flavorful and easy Southwest Chicken Skillet recipe combining rice, shredded chicken, black beans, salsa, and spices, all cooked together in one pan for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 cup uncooked long grain white rice
- 1 cup salsa
- 1.5-2 cups shredded chicken (precooked)
- 1 15oz. can black beans, drained
- 1 Tbsp chili powder
- 1 3/4 cups chicken broth
- 1 cup shredded cheese
- 2-3 green onions, sliced
Instructions
- Combine Ingredients: In a large skillet, combine the rice, salsa, shredded chicken, drained black beans, chili powder, and chicken broth. Stir until everything is evenly mixed.
- Bring to Boil and Simmer: Place a tight-fitting lid on the skillet, turn heat to high, and bring the mixture to a full boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, ensuring a quiet simmer throughout by adjusting the heat as needed.
- Rest and Fluff: Turn off the heat and keep the lid on to let the skillet rest for 5 minutes. Remove the lid and fluff the rice mixture with a fork; the rice should be tender and the liquid fully absorbed.
- Add Cheese and Melt: Sprinkle the shredded cheese evenly over the top of the mixture, replace the lid, and let it sit for a few minutes until the cheese melts.
- Garnish and Serve: While the cheese melts, slice the green onions. Remove the lid, sprinkle green onions over the melted cheese, and serve hot.
Notes
- Use precooked chicken to cut down on prep and cook time.
- Adjust chili powder quantity to taste for more or less heat.
- For a spicier kick, consider adding jalapeños or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern