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Southwest Chicken and Rice

Southwest Chicken and Rice
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Make this easy One-Pan Southwest Chicken and Rice Skillet. It’s a hearty meal in just minutes and all in one skillet! This Southwest Chicken and Rice is a perfect dinner for any busy weeknight. It’s easy to make with tender chicken breasts topped with melted cheese over rice, beans, and veggies and has delicious southwest flavors. Wait until you try it!

Ingredients

Units Scale
  • 2 lbs. Boneless Skinless Chicken Breasts
  • 4 Tbsp. Olive Oil (divided)
  • 1 Packet Fajita Seasoning Mix
  • 2 Tbsp. butter
  • 1 Sweet Onion (diced)
  • 1/2 cup Red Bell Pepper (diced)
  • 1/2 cup Green Bell Pepper (diced)
  • 1 Tbsp. Minced Garlic
  • 1 cup Pico de Gallo (divided)
  • 1 cup White Rice
  • 1 Can Diced Tomatoes and Cilantro
  • 1 15 oz. Can Black Beans (drained, rinsed)
  • 1 8 oz. Can Sweet Corn (drained)
  • 1 Tsp. Chili Powder (divided)
  • 1/2 Tsp. Ground Cumin (divided)
  • 1/2 Tsp. Paprika (divided)
  • 1 Tsp. Lime Juice
  • 2 1/2 cups Chicken Broth
  • 1 1/2 cups Shredded Mexican Blend Cheese (divided)

 

Toppings

  • Shredded Mexican Blend Cheese
  • Fresh Pico de Gallo

Instructions

  1. In a skillet on medium heat, add 2 Tbsp. of Olive Oil and chicken breasts. Season the chicken on both sides with fajita seasoning and cook for about 6 to 8 minutes per side until light golden brown. Once the chicken is cooked, remove the chicken from the skillet, cover it with foil to keep it warm, and set them aside.
  2. In that same skillet, add 2 Tbsp. of Olive Oil and 2 Tbsp. of butter to the chicken drippings. Then add onion, bell pepper, and ½ cup Pico de Gallo (reserve the remaining ½ cup for garnish). Let it cook for 3 to 4 minutes until the onion and bell peppers are tender. Then add minced garlic, mix it in, and let it cook for about 1 minute. Stir in the white rice.
  3. Add diced tomatoes and cilantro, corn, beans, and ½ of the chili powder, cumin, and paprika seasoning. Mix it together, then stir in the chicken broth. Cover and reduce the heat to medium-low and let it simmer for about 20-25 minutes, stirring halfway through until the rice is tender and liquid is no longer present.
  4. Turn off the heat, then add the remaining seasoning and lime juice, and stir in about ½ cup of shredded Mexican blend cheese to melt.
  5. Place the chicken back into the pan and top the chicken with more shredded Mexican blend cheese. Cover for one to two minutes until the cheese is melted. Serve with Pico de Gallo and a little more shredded cheese, and enjoy this one-pan southwest chicken and rice skillet!

Find it online: https://www.shotgunred.com/southwest-chicken-and-rice/