Southwest Chicken and Rice Skillet
Enjoy this flavorful Southwest Chicken and Rice Skillet that's perfect for a quick and delicious meal!
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.
Notes
Rinse the rice before cooking for fluffier results. Leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.