One Pot Southwestern Chicken and Rice Skillet

Today, I am introducing you to One Pot Southwestern Chicken and Rice Skillet. It’s delicious, and you can load it up with your preferred toppings.

One Pot Southwestern Chicken and Rice Skillet (Iowa Girl Eats)


2 teaspoons olive oil

1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces

1/4 cup onion, chopped

2 teaspoons taco seasoning

1 cup frozen corn kernels

1 can (15.5 ounces) black beans, rinsed and drained

2 cups chicken broth

1 cup salsa

1 cup brown rice

shredded cheddar cheese (optional)

tortilla strips (optional – I use this recipe)

sliced green onion

chopped cilantro (optional)


Heat oil in large, deep skillet over high heat. Add chicken and onion then season with taco seasoning.

Saute for a few minutes. (The chicken will continue to cook throughout the process.)

Add corn, beans, salsa, and chicken broth to the skillet. Bring to a boil. Stir in rice, then place a lid on top.

Turn down the heat to medium-low. Simmer for 30-45 minutes.

Remove pan from burner and let it sit off the heat for 5 minutes.

Serve on individual plates.

Top with shredded cheese, tortilla strips, green onion, and then sprinkle some chopped fresh cilantro on top.


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