One Pot Southwestern Chicken and Rice Skillet

Today, I am introducing you to One Pot Southwestern Chicken and Rice Skillet. It is a delicious one-pot meal. Our family loves it, especially the fact that everyone can individualize their plate with their 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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s