Southwestern Fiesta Skillet Dinner

Southwestern Fiesta Skillet Dinner

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon oil

  • 3 or 4

    boneless, skinless chicken breasts, thawed

  • 1

    packet reduced-sodium taco seasoning

  • 2

    cups water

  • ¾

    cup uncooked regular long-grain rice

  • 1

    (15-ounce) can black beans, drained, rinsed

  • 1

    cup whole kernel corn

  • Shredded cheddar cheese


Heat oil in 12-inch skillet over medium-high. Add chicken and cook 3 minutes; turn over and cook 2 to 3 minutes longer until golden brown. Stir in remaining ingredients except cheese, making sure rice is in water. Heat to boiling. Reduce heat; cover. Simmer about 20 minutes until chicken is fully cooked and rice is tender, stirring once or twice. Sprinkle with cheese; let stand 1 to 2 minutes to melt. Tips: Instead of taco seasoning, use 1 1/2 tsp. each chili powder and cumin, and 1 tsp. garlic salt. Substitute whatever bean you have on hand for the black beans. Pinto, kidney, or great northern will work just as well. Make burritos! After cooking, shred chicken and spoon rice-chicken mixture into warm tortillas. Serve with salsa, sour cream and fresh lime. Also a perfect way to use leftovers!


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