Southwest Chicken Rice Skillet is a dish that has become a family favorite in my home. This flavorful recipe combines tender, seasoned chicken with a medley of spices, sautéed vegetables, and creamy heavy cream, all cooked in one pan. The result is a hearty meal packed with flavor, perfect for family dinners or meal prep. Let’s dive into how to make this delicious dish!
Why You’ll Love This Southwest Chicken Rice Skillet
This Southwest chicken rice dish is not only delicious but also incredibly convenient. Here are several reasons why it’s a great choice:
- Quick and easy to prepare, making it perfect for busy weeknights.
- Only one skillet is needed, which means less cleanup!
- Loaded with protein from the chicken and fiber from the black beans and corn.
- Can be customized with your favorite vegetables for a healthy twist.
- This recipe is gluten-free, catering to various dietary needs.
- It’s a crowd-pleaser, great for family gatherings or meal prepping.
- Offers a fantastic blend of southwest flavors, ensuring every bite is satisfying.
- Perfectly balanced nutrition with **36 g** of protein and **520 kcal** per serving.
Ingredients for Southwest Chicken Rice Skillet
Gather these items:
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon garlic, minced
- 1 ½ cups uncooked long-grain white rice
- 3 ½ cups chicken broth
- ½ cup salsa
- 1 can sweet corn kernels, drained
- 1 can black beans, drained and rinsed
- 1 cup heavy whipping cream
- cilantro, chopped for garnish
- salt, to taste
How to Make Southwest Chicken Rice Skillet Step-by-Step
- Step 1: To a small bowl, add chili powder, cumin, kosher salt, and garlic powder. Stir to combine thoroughly. Divide the mixture in half and set one half aside for later use.
- Step 2: In a medium bowl, add the chicken pieces and half of the seasoning mixture. Toss to coat the chicken evenly with the spices for maximum flavor.
- Step 3: Heat olive oil and butter in a large 13-inch skillet over medium heat until butter melts. Add the seasoned chicken pieces in an even single layer. Cook for 8-10 minutes, flipping halfway through, until the chicken develops a golden brown crust and reaches an internal temperature of 165°F. Remove the cooked chicken to a plate and tent with foil to keep warm.
- Step 4: In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook over medium heat until the vegetables soften, about 3-4 minutes.
- Step 5: Stir in the minced garlic and cook for an additional 1 minute to release its fragrance.
- Step 6: Stir in the uncooked long-grain white rice along with the remaining half of the seasoning mixture. Coat the rice and vegetables evenly.
- Step 7: Pour in the chicken broth and increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Step 8: Stir in the salsa, drained corn, rinsed black beans, heavy whipping cream, and the cooked chicken pieces. Mix everything thoroughly and continue cooking uncovered until the entire dish is warmed through.
- Step 9: Remove from heat, sprinkle with chopped cilantro, adjust salt to taste if needed, and serve warm for a comforting Southwest-inspired meal.
Pro Tips for the Perfect Southwest Chicken Rice Skillet
Keep these in mind:
- This recipe is great for meal prep.
- Adjust the spice levels by adding more or less chili powder based on your preference.
- Garnish with additional cilantro if desired for a fresh flavor boost.
- For a creamier texture, consider adding more heavy cream.
- Cook the chicken in batches to ensure even cooking.
Best Ways to Serve Southwest Chicken Rice Skillet
Here are some serving ideas:
- Serve it in a bowl topped with fresh avocado slices.
- Add a side of tortilla chips for crunch.
- Pair with a simple green salad for a well-rounded meal.
How to Store and Reheat Southwest Chicken Rice Skillet
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. To reheat, simply warm the skillet over medium heat until heated through, making it perfect for meal prep!
Frequently Asked Questions About Southwest Chicken Rice Skillet
What is a southwest chicken rice skillet?
A southwest chicken rice skillet is a complete meal that combines seasoned chicken, rice, vegetables, and spices, all cooked in one pan for easy preparation and cleanup.
Can I make southwest chicken rice skillet ahead of time?
Yes! You can prepare the dish ahead of time and store it in the refrigerator. Just reheat it before serving to enjoy a quick and easy southwest chicken rice meal.
How do I avoid common mistakes with southwest chicken rice skillet?
To avoid common mistakes, ensure not to overcrowd the skillet when cooking chicken, which can lead to uneven cooking. Additionally, monitor the liquid level to prevent the rice from burning.
Variations of Southwest Chicken Rice Skillet You Can Try
Explore these variations:
- Add more vegetables like zucchini or spinach for a healthier twist.
- Substitute the chicken with shrimp for a seafood version.
- Make it vegetarian by using tofu instead of chicken and adding more beans.
- For an extra kick, include jalapeños or a dash of hot sauce.
For more delicious recipes, check out our Slow Cooker Tuscan Chicken Meatballs or Creamy Broccoli Casserole.
For more information on the nutritional benefits of chicken, visit this study.
Enjoy your cooking and savor the flavors of this Southwest Chicken Rice Skillet!
Print
Delicious Southwest Chicken Rice Skillet Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This flavorful Southwest Chicken and Rice recipe combines tender pieces of seasoned chicken with aromatic spices, sautéed vegetables, creamy heavy cream, and hearty ingredients like black beans and corn. The dish is cooked entirely on the stovetop, resulting in a comforting and hearty meal that’s perfect for a family dinner or meal prep.
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 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 (277.5 g) uncooked long-grain white rice
- 3 ½ cups (28 ounces / 840 g) chicken broth
- ½ cup (129.5 g) salsa
- 1 can (15 ounces) sweet corn kernels, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup (238 g) heavy whipping cream
- cilantro, chopped for garnish
- salt, to taste
Instructions
- To a small bowl, add chili powder, cumin, kosher salt, and garlic powder. Stir to combine thoroughly. Divide the mixture in half and set one half aside for later use.
- In a medium bowl, add the chicken pieces and half of the seasoning mixture. Toss to coat the chicken evenly with the spices for maximum flavor.
- Heat olive oil and butter in a large 13-inch skillet over medium heat until butter melts. Add the seasoned chicken pieces in an even single layer. You may need to cook the chicken in batches to avoid overcrowding. Cook for 8-10 minutes, flipping halfway through, until the chicken develops a golden brown crust and reaches an internal temperature of 165°F. Remove the cooked chicken to a plate and tent with foil to keep warm.
- In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook over medium heat, stirring occasionally until the vegetables soften, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1 minute to release its fragrance.
- Stir in the uncooked long-grain white rice along with the remaining half of the seasoning mixture. Coat the rice and vegetables evenly.
- Pour in the chicken broth and increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the salsa, drained corn, rinsed black beans, heavy whipping cream, and the cooked chicken pieces. Mix everything thoroughly and continue cooking uncovered over medium heat until the entire dish is warmed through.
- Remove from heat, sprinkle with chopped cilantro, adjust salt to taste if needed, and serve warm for a comforting Southwest-inspired meal.
Notes
- This recipe is great for meal prep.
- Adjust the spice levels by adding more or less chili powder.
- Garnish with additional cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 100 mg
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