Southwest Chicken Skillet

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Are you looking for a quick and tasty meal? The Southwest Chicken Skillet is perfect for busy weeknights. This one-pan dish combines rice, chicken, beans, and cheese for a hearty meal that’s ready in just 25 minutes.

You’ll love how easy it is to make. Just throw everything in a skillet, let it simmer, and dinner is done! The flavors blend together nicely, with salsa and chili powder giving it a nice kick. Top it with melted cheese and green onions for extra yumminess.

Exact Ingredients List

Here’s what you’ll need to make this tasty Southwest Chicken Skillet:

  • 1 cup uncooked long grain white rice
  • 1 cup salsa
  • 1.5-2 cups precooked shredded chicken
  • 1 can (15 oz) black beans, drained
  • 1 tablespoon chili powder
  • 1 3/4 cups chicken broth
  • 1 cup shredded cheese
  • 2-3 green onions, sliced

This recipe is super flexible! You can use your favorite type of salsa – mild, medium, or spicy. Pick a cheese you love, like cheddar or Mexican blend.

The precooked chicken saves you time. You can use rotisserie chicken or leftover cooked chicken from another meal.

Don’t forget to drain your black beans before adding them to the skillet. This helps keep the dish from getting too watery.

With these simple ingredients, you’ll have a yummy meal ready in no time!

Instructions

First step – so easy. In a large skillet combine 1 cup uncooked long grain white rice, 1 cup salsa, 1.5-2 cups of shredded chicken, 15oz. can black beans (drained), and 1 Tbsp chili powder. Try to use a heavy skillet with a thick bottom because that will help the rice cook evenly and help prevent it from scorching on the bottom.

Add 1.75 cups of chicken broth.

Stir everything together well. You really want to make sure the rice is evenly distributed throughout the skillet. Place a lid on the skillet, turn the heat up to high, and let it come to a full boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer undisturbed for 15 minutes. Make sure it’s simmering the whole time. Turn the heat up just slightly if it stops simmering, but keep it as low as possible to prevent the rice from scorching or sticking to the bottom.

After 15 minutes, turn the heat off and let it sit for 5 minutes without removing the lid. Finally remove the lid and it should look like this – all of the liquid is absorbed and if you dig down with a fork to where the rice is, it should be tender. Most of the meat and beans will be on top and the rice will be underneath.

Fluff it up with a fork to mix everything back together. Sprinkle the shredded cheese over top, then place the lid back on top and allow the steam to melt the cheese. Once melted, sprinkle the green onions over top.

And that’s it! you’re ready to dig in.

Possible Substitutes List & Recipe Variations

You can easily switch up this Southwest Chicken Skillet recipe to suit your tastes or use what you have on hand. Try these tasty swaps:

Rice: Use brown rice or quinoa for a healthier twist. Just adjust the cooking time as needed.

Protein: Swap the chicken for ground beef, turkey, or tofu. For a veggie version, add extra beans or corn.

Beans: Try pinto or kidney beans instead of black beans. Or mix it up with a blend of different beans.

Cheese: Pepper jack adds a nice kick, or use a Mexican cheese blend for extra flavor.

Veggies: Toss in some diced bell peppers, corn, or zucchini for added nutrition and color.

Spices: Mix in some cumin, garlic powder, or smoked paprika to change up the flavor profile.

Toppings: Get creative with your garnishes! Try diced avocado, sour cream, or crushed tortilla chips.

For a spicier dish, add some diced jalapeños or a dash of hot sauce. If you prefer a milder taste, use a mild salsa and reduce the chili powder.

Tips, Tricks & Storing

For the best Southwest Chicken Skillet, use a non-stick pan to prevent sticking. You can swap the white rice for brown rice, but you’ll need to add about 10 minutes to the cooking time.

Try these tasty add-ins:

  • Corn kernels
  • Diced bell peppers
  • Chopped cilantro

Make it spicier by adding a diced jalapeño or extra chili powder. For a milder version, use less chili powder or replace it with taco seasoning.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to keep it moist.

You can freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

For meal prep, divide the skillet into individual containers. Add extra toppings like sour cream, avocado, or fresh tomatoes just before eating.

This dish is great for using up leftover chicken. Rotisserie chicken works well too!

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