Southwestern Chicken Rice Skillet Recipes

SOUTHWESTERN CHICKEN & RICE SKILLET

Southwestern Chicken & Rice Skillet image

This yummy dish has a mildly spicy flavor and a to-die-for aroma that turns your kitchen into a fiesta! Great for a potluck or your next game night.

Provided by Kathy Cromer

Categories Chicken

Number Of Ingredients 15

Ingredients

1 1/2 lb chicken breast halves, skinless and boneless, diced
1 c white rice, minute rice is best
1 clove garlic, minced
1/2 large onion, diced
1 large poblano or red bell pepper, diced
1 c corn, frozen or fresh
1 can(s) black beans, drained
2 c chicken broth
1 c salsa, chunky
1 1/2 tsp chili powder
1/2 tsp black pepper
1 tsp sea salt
2 Tbsp olive oil, extra virgin
2 c monterey jack cheese
1/2 tsp cumin

Steps:

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

SOUTHWESTERN RICE

Southwestern Rice image

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.

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