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Easy Southwestern Chicken
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Flavorful chicken skillet with instant rice, spicy tomatoes, corn, and black beans - a family favorite!
Ingredients:
  • 2 tablespoons ground cumin
  • 2 teaspoons garlic salt
  • 2 teaspoons ground dried chipotle pepper
  • 2 teaspoons paprika
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans
  • 1 (8 ounce) can whole kernel corn
  • 2 pounds skinless, boneless chicken breast meat - cut into cubes
  • 1 small red onion, diced
  • 1 cup uncooked instant rice
  • 1 cup grated Cheddar cheese
Instructions:
  • In a large resealable plastic bag, mix cumin, salt, dried chipotle pepper, and paprika by shaking the bag. Pour 2 teaspoons of the seasoning mix into a large bowl, then add diced tomatoes with green chile peppers, black beans, and corn. Stir well to combine.
  • Place the chicken in a bag along with the remaining seasoning and shake well to coat evenly.
  • In a large skillet over high heat, sizzle the seasoned chicken and red onion in olive oil until golden brown, around 5 minutes.
  • Lower the heat to medium-high and combine the tomato mixture with the chicken. Let it come to a boil, then add the rice and stir well.
  • Lower the heat and generously sprinkle Cheddar cheese over the chicken mixture. Cover the skillet and let it simmer until the rice is tender and the chicken is cooked through, approximately 5 minutes. Allow it to cool off for 5 minutes before serving.

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