Southwest Chicken and Rice Skillet: The Ultimate Comfort Food Recipe
Introduction to Southwest Chicken and Rice Skillet
If you’re looking for a quick, hearty, and flavorful meal, look no further! The Southwest Chicken and Rice Skillet is the perfect dish that combines tender chicken, zesty salsa, and wholesome rice all in one skillet. This one-pan wonder is not only easy to prepare but also packed with flavors that will delight your taste buds. Ideal for busy weeknights or a cozy weekend meal, it’s sure to become a family favorite.
A Personal Story Behind My Southwest Chicken and Rice Skillet Journey
Growing up, my family often enjoyed meals that were both comforting and easy to prepare. One of my fondest memories is of my mother making a similar dish on busy weeknights. The aroma of spices filled our home, and we couldn’t wait to gather around the dinner table. This Southwest Chicken and Rice Skillet recipe brings back those warm memories and allows me to recreate that love and warmth for my own family.
What Makes This Southwest Chicken and Rice Skillet Recipe Special?
What sets this recipe apart is its simplicity and versatility. With just a handful of ingredients, you can create a delicious meal that bursts with flavor. The combination of chili powder, cumin, and oregano gives the chicken a delightful southwestern flair, while the black beans add protein and fiber. Plus, it all cooks in one skillet, making cleanup a breeze! Whether you’re a seasoned cook or just starting, this recipe is designed to be approachable and satisfying.
The Full Southwest Chicken and Rice Skillet Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 cup uncooked long-grain rice
- 1 cup salsa
- 1 cup black beans, rinsed and drained
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
- 1/2 medium tomato, diced
Instructions
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for about 3 minutes until softened, stirring occasionally.
- Add the chicken pieces to the skillet and season with chili powder, cumin, and oregano. Cook for another 3 to 5 minutes until the chicken is no longer pink. Tip: Ensure that the chicken is well coated in spices for maximum flavor.
- Stir in the rice, salsa, black beans, and chicken broth. Mix well. Bring to a boil, then reduce the heat to low. Cover the skillet with a lid and cook for 15 minutes. Tip: Do not remove the lid while the rice is cooking to ensure proper cooking.
- Turn off the heat and let the rice rest for 5 minutes before removing the lid. Fluff the rice and chicken with a fork. Sprinkle the cheddar cheese over the rice and cover with the lid for 1 to 2 minutes until the cheese melts.
- Remove the lid and garnish the dish with chopped green onions and diced tomatoes.
Serving Suggestions and Variations for Southwest Chicken and Rice Skillet
This dish is incredibly versatile! You can serve it with a side of avocado slices or a simple green salad for a refreshing contrast. If you want to spice things up, consider adding jalapeños or a dollop of sour cream on top. For a vegetarian version, you can substitute chicken with extra beans or vegetables. Leftovers can also be repurposed into burritos or tacos the next day, making them a fantastic option for meal prep.
Frequently Asked Questions About Southwest Chicken and Rice Skillet
Can I use brown rice instead of white rice?
Yes, but you will need to increase the cooking time and add more liquid, as brown rice takes longer to cook.
Is this dish freezer-friendly?
Absolutely! You can store leftovers in an airtight container in the freezer for up to 3 months.
How can I make this dish spicier?
You can add more chili powder, diced jalapeños, or even a splash of hot sauce to increase the heat level!
Can I use other types of beans?
Yes! Feel free to substitute black beans with pinto beans or kidney beans based on your preference.
Southwest Chicken and Rice Skillet
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup uncooked long-grain rice
- 1 cup salsa
- 1 cup black beans
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1 medium tomato, diced
Instructions
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for about 3 minutes until softened, stirring occasionally.
- Add the chicken pieces to the skillet and season with chili powder, cumin, and oregano. Cook for another 3 to 5 minutes until the chicken is no longer pink. Ensure that the chicken is well coated in spices for maximum flavor.
- Stir in the rice, salsa, black beans, and chicken broth. Mix well. Bring to a boil, then reduce the heat to low. Cover the skillet with a lid and cook for 15 minutes. Do not remove the lid while the rice is cooking to ensure proper cooking.
- Turn off the heat and let the rice rest for 5 minutes before removing the lid. Fluff the rice and chicken with a fork. Sprinkle the cheddar cheese over the rice and cover with the lid for 1 to 2 minutes until the cheese melts.
- Remove the lid and garnish the dish with chopped green onions and diced tomatoes.