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.