Southwest Chicken Skillet
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 to 6
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Calories
54645 kcal
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Cuisine
American, International, gluten-free
Southwest Chicken Skillet
Description
The recipe mixes uncooked white rice with salsa, shredded cooked chicken, drained black beans, chili powder, and chicken broth directly in a large skillet. This mixture is brought to a boil then simmered covered on low heat, allowing the rice to absorb the flavorful liquid and cook through. After resting to settle, shredded cheese is sprinkled on top and melted under the lid, finishing with green onions for freshness and crunch.
This dish yields tender rice with integrated savory and mildly spicy flavors from the chili powder and salsa, complemented by the creaminess of melted cheese and the slight bite of green onions. The inclusion of precooked chicken speeds preparation, making it suitable for weeknights.
It's recommended to use white rice as brown rice requires different liquid amounts and longer cooking time. Rotisserie chicken offers convenient shredded meat. The chili powder specified is a mild seasoning blend distinct from hot red chili powder to maintain balanced heat.
This skillet meal is practical and nutritious, requiring minimal cleanup while delivering heartiness and flavor together. It can be served alone or alongside a salad for a complete meal.
Ingredients
- 1 cup long grain white rice $0.33, uncooked
- 1 cup salsa $0.65
- 1.5-2 cups chicken $3.50, precooked shredded
- 1 oz. can black beans $0.49
- 1 Tbsp chili powder $0.30
- 1 3/4 cups chicken broth $0.23
- 1 cup cheese $1.00, shredded
- 2-3 green onion $0.26, sliced
Instructions
- In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
- Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
- After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Finally, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.
Notes
- Brown rice cannot be substituted directly; it requires more liquid and longer cooking time.
- Use precooked shredded chicken such as rotisserie for convenience and flavor.
- Chili powder refers to a mild spice blend, not pure red chili powder; adjust seasoning accordingly.
- Better Than Bouillon or similar broth concentrates can be used to prepare the chicken broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 54645 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 546.45kcal | 27% |
| Carbohydrates | 70.58g | 24% |
| Protein | 40.9g | 82% |
| Fat | 10.98g | 17% |
| Sodium | 1529.23mg | 64% |
| Fiber | 13.6g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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