A meal with less dishes? Yes please! Here’s a Southwest Style one pan chicken and rice recipe. A large covered skillet is the only pan needed for dinner tonight. This simple dinner recipe is on the table in about 30 minutes.
I came up with this Southwestern Style One Pan Chicken and Rice meal after flipping through some recipes for inspiration on dinner ideas. I wanted an easy recipe that would be good for dinner and provide some leftovers for lunches. This recipe did both and has a few other benefits.
A One Pan Meals Saves Time
One pan meals are great for weeknight meals so get out your large covered skillet! You don’t want to spend the rest of your Wednesday evening cleaning up from dinner and washing dishes. Less pans equals less work. Less work equals spending more time with family and winding down a bit before bed.
This One Pan Chicken and Rice is Family Friendly.
Chicken and Rice is a safe bet for families. Most children eat chicken and rice without complaining. Ingredients like black beans, corn and salsa added to the mix give the recipe a southwest flavor. Finish with toppings like shredded cheese, sour cream, and jalapenos. It’s got kid and parent approval all over it.
Other Benefits to this One Pan Meal
- It’s Gluten Free
- Your child that shuns beans may actually eat them since they’re all mixed into the chicken and rice.
- Who doesn’t like to add their own toppings? Lots of jalapenos and additional hot sauce for me. No heat for Tara, she’ll have the sour cream and cheese. It makes it more fun, for kids and adults.
- Make it with your favorite salsa. How about trying it with my Restaurant Style Salsa or Roasted Salsa Verde Recipe?
- The recipe uses inexpensive ingredients.
- You probably have over half of the ingredients in your pantry.
Did I miss anything?
Are there any other benefits I didn’t think of?
Maybe you found a great ingredient swap out that your family loves.
Is there another shortcut to making this recipe that saves even more time?
Please feel free to leave me your comments benefits, swap outs or shortcuts. I’d love to hear them!
I hope this Southwestern Style Chicken and Rice recipe helps you wash a few less dishes one night this week.
If you like this recipe, I’ve got 35 more gluten free recipes for your family that you can get via email HERE.
One Pan Chicken and Rice: Southwestern Style
Ingredients
- 1 Tbs. Olive Oil
- 1-1 ½ lbs. Boneless,Skinless Chicken Breasts, cut into 1 ½-2” pieces
- 1 Cup Uncooked Long Grain White Rice
- ½ of a Medium Onion,Chopped
- 1 ½ Cup Salsa
- 1 ½ Cup Water
- 1 Cup Frozen Corn Kernels Thawed or 1 Cup Canned Corn, Drained
- 1 Cup Canned Black Beans, Drained and Rinsed
- ½ tsp. Garlic Powder
- ½ tsp. Salt
- ¼ tsp. Pepper
- Shredded Cheese, Jalapenos and Sour Cream to top Chicken and Rice, If desired.
Instructions
- Prepare chicken and season with salt, pepper, and garlic powder.
- Heat olive oil over medium-high heat in a large skillet. You want a large skillet with a lid.
- Add chicken and brown on all sides until almost cooked through. 5-6 minutes.
- Remove browned chicken from the skillet and set aside.
- Add onion to the skillet and saute for a 2-3 minutes until soft.
- Add rice to skillet.
- Stir and toast rice, coating the rice in the oil and onion for 2-3 minutes, until fragrant.
- Add salsa and water to the skillet.
- Bring to a boil.
- Cover skillet, reduce to a simmer and cook for 15 minutes. The rice will be just about cooked.
- Remove lid from skillet and stir in the chicken, black beans and corn.
- Replace cover and cook for another 5 minutes, until the chicken is cooked through.
- Serve the chicken and rice topped with Shredded cheese, Sour Cream and Jalapenos, if desired.
