One Pan Chicken and Rice: Southwestern Style
A covered skillet is the only pan needed for this Southwestern One Pan Chicken and Rice Dinner. This simple recipe is on the table in about 30 minutes.
Servings: 4
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.