Southwest Chicken Skillet

$5.21 recipe / $1.30

So, you remember how much you love those Taco Chicken Bowls? And how they’re so easy because you just pour everything into the slow cooker and press go? Well guess what… You can do it in a skillet, too! (and in about 30 minutes)

As long as you have some precooked chicken, whether from a store bought rotisserie or some shredded chicken that you made yourself, those yummy taco chicken bowls are about a half hour away from being in your belly. This skillet version may even be a bit easier because there’s no need to cook the rice separately—it cooks right along with the beans, salsa, and other goods in the skillet. It’s ridiculously simple and it’s so tasty that today after I ate some for lunch I said, “I wish I had ten more bowls of that.” 

I don’t know why beans, rice, and salsa are so good together, but I hope I never stop discovering new ways to eat them together. This is my favorite way so far. If you want to make it even more fancy, you can experiment with more toppings, like sour cream, diced avocado, or cilantro. Maybe even some crispy tortilla strips for crunch? Yum!!

Southwest Chicken Skillet

Southwest Chicken and Rice Casserole

4.8 from 50 reviews
Southwest Chicken Skillet
Prep time
Cook time
Total time
Total Cost: $5.21
Cost Per Serving: $1.30
Serves: 4-6
  • 1 cup uncooked long grain white rice* $0.33
  • 1 cup salsa $0.88
  • 1.5-2 cups precooked shredded chicken** $0.93
  • 1 (15 oz.) can black beans $1.08
  • 1 Tbsp chili powder*** $0.30
  • 1¾ cups chicken broth**** $0.23
  • 1 cup shredded cheese $1.20
  • 2-3 green onions, sliced $0.26
  1. In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
  2. Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 30 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
  3. After 30 minutes, turn off the heat, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.
*Brown rice can not be directly substituted for white rice in this recipe. Brown rice requires more liquid and a longer cooking time than white rice.

**I used chicken that I bought on sale and shredded myself.

***Chili powder is not red chile powder. Chili powder is a mild blend of spices used to season chili.

****I used Better Than Bouillon Brand soup base for my broth

Southwest Chicken Skillet


Step by Step Photos

Southwest Chicken Skillet ingredients

First step – so easy. In a large skillet combine 1 cup uncooked long grain white rice, 1 cup salsa, 1.5-2 cups of shredded chicken, 1 (15oz.) can black beans (drained), and 1 Tbsp chili powder. Try to use a heavy skillet with a thick bottom because that will help the rice cook evenly and help prevent it from scorching on the bottom.

Add Chicken Broth

Add 1.5 cups of chicken broth, then stir everything together well. You really want to make sure the rice is evenly distributed throughout the skillet. Place a lid on the skillet, turn the heat up to high, and let it come to a full boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer undisturbed for 30 minutes. Make sure it’s simmering the whole time. Turn the heat up just slightly if it stops simmering, but keep it as low as possible to prevent the rice from scorching or sticking to the bottom.

Simmered Skillet

After 30 minutes, remove the lid. It should look like this – all of the liquid is absorbed and if you dig down with a fork to where the rice is, it should be tender. Most of the meat and beans will be on top and the rice will be underneath… You can turn the heat off at this point.

Fluffed Rice

Fluff it up with a fork to mix everything back together. 

Shredded Cheese

Add a cup of shredded cheese (your favorite kind) and place the lid back on top to let the residual heat melt the cheese. I used a “taco cheese blend” but I’m thinking pepper jack or regular monterrey jack would also be fab!

Sliced Green Onions

While the cheese is melting, you can take a quick second to slice the green onions. Sprinkle them over the melted cheese and now you’re ready for dinner!

Southwest Chicken Skillet

Now that I have some precooked shredded chicken in my freezer, I can have this ANYTIME I WANT! Woot!


  1. Carissa says:

    I have all these ingredients and cooked brown rice that I would like to get rid of. Any suggestions on how to alter this recipe with cooked rice?

    • Oh, yes, that would be so much easier. I would just mix the ingredients (minus the broth) and heat them over medium or medium-low until heated through. The end! :) The only difference is that using uncooked rice you’ll have a bit more flavor because the broth, salsa, and chili powder kind of cooks into the rice and flavors it.

  2. Hannah says:

    So I’ve made this a few times more or less as the recipe calls for, and it’s amazing, simple, quick–everything I want in a mid-week recipe.

    Last night, though, I had no pre-made shredded chicken and that sounded like a lot of work (it was a lazy night…) so I used shredded beef. For shiggles I put in beef broth rather than chicken broth. The only salsa I had was less-spicy-more-fruity.

    The beef flavor overtook the salsa for the most part, so rather than the spicy flavors I’ve gotten from making the recipe as-written, I got something that was much more hearty (beefy, if you will) with undertones of sweet and spice. Definitely just as delicious, though!

  3. Denise M says:

    Yum. I added 1/2 chopped yellow onion. Added Sour cream then sprinkled chopped green onion on top of individual serving. My 17 yr. old went back for 2nds.

  4. So good! I added some frozen corn to bulk it up a little bit more and nixed the cheese. Ate leftovers in a quesadilla with some monterrey jack, and it was even better the next day!

  5. Amanda says:

    I made this for dinner tonight! I added some frozen sweet corn after reading some earlier suggestions, and considering both my husband and I are vegetarians, I subbed your normal chicken for some Quorn brand “chick’n cutlets” and it was amazing! I love all of your recipes that I’ve tried (and I’ve tried a lot of them) and have used Quorn in several with fantastic results every single time.

  6. Denise says:

    This says to use chili powder but not the red chili powder only the kind used to spice chili. Can you please be more specific? I have red chili powder but I have no clue what spices make up the powder used to spice chili??? Can you please help?! Thanks

    • Here’s a link to the product. It’s a common spice sold in the U.S., but I have a lot of readers from over seas, so I always put that note in there. :) I’ll add the link to the recipe, too.

  7. Gian says:

    Hi Beth! First comment on your website after trying a few of your great recipes. Keep up the awesome work!

    Question: If I’m buying raw chicken breasts, how many should I get to fill the 2 cups after cooking and shredding?

  8. Such a tasty and FAST recipe! Only changes were to add extra broth (because my stove is touchy and tried scorching my rice before it was done), and I added sliced black olives when I added the green onions. It was done fast and so good, I actually ate TWO plates. lol Will be experimenting with other flavors as this has actually jambalaya style feel to me… :)

  9. Reija says:

    awesome recipe!

  10. Matt G says:

    I used diced tomatoes with chilies instead of salsa and avocados instead of green onions. Wow, this is an EASY tasty dish. I have your book, thanks for everything you do Beth!

  11. Emily says:

    I made my own pulled chicken (I had some boneless skinless breasts in the freezer) with half a packet of taco seasoning, then added the rest of the packet to the skillet. I also swapped the black beans for pinto beans, and as a result the dish was not as pretty as the original. But it was delicious!! And the recipe made a TON of food. I will definitely make this again.

  12. Darren says:

    Hmm, my dad can’t eat beans do to them not agreeing with his health, so I wonder if I can take those out and sub in, say, celery and carrots?

    • I’m not sure if celery and carrots would fit the southwest theme, but if you like them, it’s worth a shot! :)

    • Lynne says:

      I used a can of corn, a green pepper and a red pepper instead of beans. Worked well.

  13. Meredith says:

    I’m a pretty bad cook but I made this super easily and I think I died and went to food heaven while I was eating it. 10/10 cooking this all the time

  14. Becca says:

    This recipe is AMAZING! It’s soo yummy, my boyfriend and I love it. I went with the suggestion from the other comments and used medium/hot salsa for more flavour and I also added in some corn. I didn’t have any precooked shredded chicken so I quickly cooked some, but I also added some spice to the chicken for extra flavour and it was great! So easy to make and so tasty, best recipe ever. :)

  15. Karen says:

    YUMMY!!! I knew by the smell of things while I was cooking that it would be good, but I had no idea it would that delicious. The only changes I made was a can of diced tomatoes with green chilies (no salsa), and added a package of taco seasoning. We will eat the leftovers in soft tortilla shells tomorrow. Super tasty! Thanks Beth!

  16. Jenny says:

    This is so good I ate myself into a super food coma. this will be a new staple! I added Serrano pepper and leeks.

  17. I made this last night and it turned out well! I actually ended up doing it the crock pot. I had dried black beans on hand, so I tossed those in before I went to work. I drained them when I got home, and it occurred to me that I didn’t really have to dirty a skillet, so I just tossed the chicken and salsa in the pot with them. About two hours before we planned to eat, I added the rice and stock, then tossed to cheese in right before dinner. Worked great! Solid week night meal.

  18. Ann F says:

    OMG! The family devoured it. Another hit!

  19. Jessica says:

    I picked up a rotisserie chicken yesterday with the impending snow storm and made this for dinner. It was delicious! This will definitely be making its way into our rotation and it would be great wrapped in a tortilla and eaten as a burrito. Thanks for another great one Beth!

  20. De Anna says:

    Has anyone tried to make this in a cast iron skillet? Anyone try it with uncooked chicken? Love some feedback!

    • Jess says:

      Very similar to mine except I use about 4 boneless skinless chicken breasts with southwest seasoning (Mrs.Dash is a great one-no salt) then when almost done I add the salsa (16 oz jar), chicken broth, black beans, rice and I also use green chilis.( Have used bell peppers, onion and corn before different ways and love both versions.)
      Cover then cook till rice is done. Delicious. So this one sounds easier and quicker-which is always a plus – I just happened to like my chicken getting seasoned while I cook it-tastes awesome.

  21. Robert says:

    I added one teaspoon cumin, one tspn smoked paprika, one tspn salt, one tspn smoked chipotle peppers. Topped with the onions plus fresh cilantro leaves and diced tomatoes. When I make this again I’ll up the chicken stock to two cups but cook for the same amount of time.

  22. Charleen says:

    Another awesome dish. Will make again & again.

  23. Sheryl says:

    Super quick, easy and delicious recipe! I picked up a rotisserie chicken and added a can of corn to bulk it up. I did have to stir quite a bit to prevent sticking and add more broth to the pot I used since I didn’t have a heavy-bottomed one. The results were delicious and everyone went back for more. Will make again soon!

  24. Liliana says:

    OMG! I just made this and it is incredible! I made my own salsa (I´m from Mexico so it´s prohibited to use store bought haha no it´s not) and added a serrano pepper to give it an extra kick and it turned out AWESOME! I can´t believe this only uses one pot, I love this recipe to death. Thank you!!

  25. Katharine says:

    My only disappointment in this came from not having a tight fitting lid for my skillet. I had to simmer the mixture for a lot longer for the rice to finally cook. Next time, I’ll just cook it separately in my rice cooker.

    Overall, the flavor is pretty good. I added a bunch more spices & herbs: smoked paprika, chile powder, Mexican oregano, cumin, black pepper, salt, garlic powder. Next time I might add a couple diced serranos.

  26. I think I screwed something up… the rice didn’t really cook properly, but overall pretty good.

  27. Justin says:

    I can burn water (ask if you’re curious), and I was able to make this pretty easy. However, I think I used too weak of salsa as it didn’t have much bite left after cooking, and it was brilliant with hot sauce.

    How would you recommend I do to add heat to this dish next time I cook it up?

    Thanks again for putting this up, as I’m both a visual learner and a numbers guy, so I was able to grok this easily!

    • An easy way to add heat to any dish is to add a pinch (or two) of cayenne pepper. That should take care of it. :) OR, you could slice up a jalapeno and add that in the beginning, although that might be a little more difficult to control the level of heat.

  28. This recipe jumped out at me so I decided to have a go. Here in the UK the ingredients came to £8, *but* I have enough to make about three meals – two really big ones – so it’s still very good value. I substituted spring onions for green onions and red kidney beans for black beans.

    The bit in point one about using a heavy skillet is a great piece of advice – I used a nondescript metal pot and ended up with a layer of burned rice. That’ll teach me to skimp on kitchenware.

    Taste-wise it’s surprisingly mild. I wolfed it down too quickly to remember the taste but I think I was expecting it to be really hot. I didn’t add any sauces or olive oil and the result was a bit dry, so perhaps I overcooked it. From prep to plate took about forty minutes in total and I like the easiness – “dump ingredients in pot, wait” – so I’m probably going to be absolutely sick of this in a week, ’cause it’s all I’m going to eat!

    • Yep, the flavor in this dish really depends on what type of salsa you get. So if you get a mild salsa, it probably won’t taste like much. Experiment with different salsas and you might get more flavor next time. :)

    • catherine says:

      jfyi spring onions and green onions are the same thing just different names depending on which side of the pond you live. like courgettes and zucchini and eggplant and aubergine…

  29. Gabby says:

    This looks absolutely delicious and I plan to try it later in the week! However, would it work to substitute pinto beans for the black beans in the recipe? I’m not much a fan of black beans, but I don’t have enough experience cooking with beans to feel confident in just subbing them out.

  30. Barb says:

    Can you use minute rice in this or will it get too mushy.

    • You’d definitely need to adjust the amount of liquid, but I’ve never used minute rice so I’m not sure how to adjust it. :(

    • david r says:

      i used 10min brown rice yesterday night and it was delicious

  31. Erwin says:

    What kind of salsa did you use? It looks like Pace

    • I don’t remember specifically, but I tend to just buy the generic store brand. So, unless there was something else on sale, it was generic. :)

  32. Kendra says:

    I’m the oldest sibling in a large family, so when I make this I usually double it and add a can of corn, then serve with tortillas or cornbread. The only problem I have with this recipe is that the leftovers somehow manage to disappear before I can pack any up for lunches.

  33. drek says:

    Can’t wait to try the recipe. I just wanted to comment that the app you use, Ziplist, it seems like they no longer support their Android app. I don’t know if you’ve had similar issues, or with the iPhone app, but maybe consider switching services so that we can all use it? Thanks!

  34. Reyna says:

    This was the most brilliant way to use up the rest of my thanksgiving left.

    Fantastic recipe!

  35. Marycris says:

    I did this last night and love it! simple and easy to do yet the result if amazing.. juicy & delicious

  36. I want to make this!

    but for increasing the rice, do you just increase the broth proportionally?

    • Yes, you’ll absolutely need to increase the broth, so if you increase the rice by 50%, increase the broth by 50% as well.

  37. Nicola says:

    I made this tonight using a pot (I dont have a skillet) and it came out beautifully. Great recipe Beth, once again!!

  38. I’m just preparing this for the second time in two weeks – it’s a new favourite. Like many of your recipes, it’s so easy to alter the ingredients to suit your pantry! I only had about a cupful of chicken, so I’ve chucked some frozen corn in there to bulk it out… just waiting for the cheese to melt & it looks and smells amazing!

    I also love that it only uses one pan, and if you chop up your spring onion with scissors, you don’t even need to wash a chopping board afterwards!

    Thanks Beth, you are an absolute marvel!

  39. Made this for my friends after I returned from a vacation to the US and was recommended this website- even with UK food prices I was able to keep it under £5 ($8)! Fed two servings to three people. I have recently been diagnosed with a gluten and lactose intolerance and have been finding it a little difficult to transition, however this was so quick and easy to make (not to mention TASTY)- I just replaced my cheese with a lactose-free alternative.

  40. I’m curious what the point is of using cooked chicken when the recipe cooks long enough to just have used raw? I don’t usually have leftover cooked chicken around with five kids. But I like the recipe. Think I could just chop up raw chicken breast and throw it in. Any thoughts?

    • Yep, I was just trying to use up my pre-cooked and shredded chicken from another blog post. :) If you chop your raw chicken up small enough, it should definitely cook through in the amount of time that the skillet cooks.

  41. Donovan says:

    I’m a longtime reader, and now cooked a meal from your recipe. I must say, the end result was exceptional, I did not have a chance to make shredded chicken, so I cooked the chicken and diced up beforehand. From there I added all the ingredients together and let it cooked as the recipe stated. The only thing I forgot was the green onions but my stomach grumbled and I decided to have a plate with avocados and tortillas. I look forward to making this another time and I have a lot of leftovers. Thanks!

  42. I just want to say that this recipe was sooo delicious. My boyfriend and I are really picky eaters and we also both hate doing dishes. This was made in 1 pot(!) AND satisfied both of us. I could eat this for days! Thank you :)

  43. mike says:

    let me also state that this recipe is gluten free! which has helped me in my gluten free stint.

  44. Bilgefisher says:

    I have cooked this almost weekly since your post. On occasion I cook a double batch. While its sitting I also cook up a dozen eggs. Makes for excellent breakfast burritos. We were able to make a full meal for 4, with 2 left over dishes and 10 breakfast burritos off that double batch. This is a huge time saver for me. Thank you.


  45. Hi, I love your site and your recipes. My husband and I are homesteaders in Kentucky, and I’ve been using your recipes over the past year to help plan basic meals and our garden. I made this tonight with our own chickens we butchered for the first time this year, and it was great! Thanks for your work. Here is a blog post I made that includes links to your site:

  46. Awesome recipe, I cooked ground beef and brown onions first before putting everything else in, and added some chopped silverbeet near the end. Definitely a keeper!

  47. Mike says:

    I made this last night, and while it turned out awesome (I added some white onion to the mix along with a dash of cumin) I think I need better cookware. Maybe 1/3 or 1/4 of the rice was undercooked when the 30 minutes were up, and keeping it on longer didn’t help as it only made the already cooked rice even mushier.

    The undercooked rice was still edible, though. I think the culprit is the stock pot I’m using, all the undercooked rice was isolated to one region of the pot so maybe if I rotated the pot during cooking? I got the same results when I tried the chorizo and sweet potato skillet recipe from awhile ago too.

    Or maybe I should just finally give in and buy a heavy-bottomed deep skillet.

  48. Jen W says:

    This recipe has quickly become a staple in our household– it’s so easy and tasty! I found it a bit dry and under-flavored the first time I made it, following the recipe, but it’s so simple, I was determined to work it out. The next time I added a half-cup more liquid, a small can of ‘mexicorn’ (it’s a green giant product, I think) and half a white onion and was really pleased with the results.
    Thanks for the great base recipe! I feel like this is one you can really switch up depending on what you have on hand and feel like eating that night!

  49. Becky says:

    I’ve been out of college for 10 years (this recipe is featured in the 10 college friendly recipes email) and I am definitely making this tonight. Stopping to get a rotisserie chicken I’ll use the extra to make chicken salad wraps for lunch tomorrow! in fact, i’ll probably be making at least half of the recipes listed in the email over the next couple of weeks lol they sound so yummy!

  50. Wiotch says:

    Just finished making this with shredded Oaxaca cheese, and it’s so much food!!! Haha, I think I’m gonna put this in tortillas tomorrow for lunch. Glad to hear it freezes well :)

    • Wiotch says:

      Sorry this comment was supposed to go in the thread for the chorizo sweet potato skillet.

  51. Charissa says:

    WOW I am super impressed with your website! I also am a nerd when it comes to numbers so I absolutely love what you are doing here! (I shamefully admit that I do the same thing but with games where you grow food and cook dishes, and I figure out which ones will bring in the most profit) I tried this recipe tonight with stuff I had on hand. I didn’t know you could cook rice with a bunch of other things simmering in there. It’s opened up a whole world for me! lol
    The only meat I had was a roll of turkey sausage so I cooked that up and threw it in there. How could I go wrong adding more delicious flavor, right? It turned out so good. My only complaint about the dish is my own fault. I subbed brown rice and used too much liquid and then overcooked the rice while trying to get it to evaporate. Trial and error. Thanks so much for your hard work–I will definitely be passing on this valuable resource!!

  52. Danyel says:

    I don’t like beans but I kept them in anyway. Super good. I probably put in a little more chicken than it called for, after poaching it in broth and using the resulting stock/broth in the recipe later. I also added a dash of dried ancho and chipotle chile to boost it up. I would probably add a spoonful of sour cream to the top if I had some. At under $6 for supplies, this is definitely a keeper.

  53. I made this for dinner tonight, and it was super tasty. It really does only take 5 minutes to put together! :D

  54. Tiffany says:

    SO GOOD! I didn’t have any salsa so I just threw a can of rotel, onion, lime juice and salt and pepper into the blender for a quick fix. We loved it :)

  55. Sian says:

    I made this and then put it into flour tortillas, fried them in a dry pan to crisp them up like a delicious, crispy burrito. Absolutely lovely and a big hit with all the Mexican food lovers in my house :)

  56. Matt says:

    I have made this twice and love it. I was wondering if it can be frozen in separate servings (once it has cooled) or will it comprise the texture?

    • Yes, it can be frozen in individual servings. I find that it freezes really well with no noticeable texture changes. :)

  57. Tammi says:

    This was so good my husband even ate the BEANS, which I have caught him hiding under napkins before. This is in the keeper file for sure.

  58. From the standpoint of someone who is much less than adept in the kitchen, I really loved this recipe! I was wondering if anyone has any suggestions to give it a little more kick, besides jalepeños? We are making it (again) tonight & will try the cayenne pepper. I know absolutely nothing about herbs & spices when it comes to cooking, so share your wisdom please! :)

    • Yep, try adding a dash of cayenne pepper along with the chili powder in the beginning. Also, you can try using a spicier salsa and topping it with pepper jack cheese. :)

    • I bet this would take a little can of chipotle peppers in adobo really well.

    • Wiotch says:

      Have you considered making your own green salsa? I used my homemade salsa for this skillet, and I got just the right amount of kick I wanted because I could control the amount of chilies in the salsa. If you can get a hold of some tomatillos in your area at an affordable price, homemade salsa verde is amazing and surprisingly easy to make :)

  59. That Girl says:

    I just made this with brown rice in my rice cooker & it was delicious! I upped the broth to accommodate the brown rice, but I shouldn’t have since I used a rice cooker. Oh well! Now I know for next time.

    • Christie says:

      Hi That Girl,
      Did you put all the ingredients in your rice cooker and make it? I am planning on subbing brown rice too so I’m trying to figure out the best way to make it with the brown rice.

  60. Katie says:

    This recipe sums up everything I love about your site. I had the ingredients on hand, it came together within minutes, and was totally and utterly scrumptious. My boyfriend and I didn’t even have to pause our movie marathon, and cleanup was a breeze.

  61. Cesia says:

    Is this something I could make with raw chicken in a rice cooker? I have a bunch of skinned thighs I’d like to use up and I wondered if cooking the chicken along with the rice would require more liquid or less – any thoughts? (Loved the SW steak bowls which I had last week, btw!)

    • I don’t think you’ll need to adjust the water any. Meat actually has quite a bit of water in it and it usually lets off water as it cooks, but not enough to have to reduce the amount needed to cook the rice. :)

  62. Shayna says:

    Like always, amazing. Best text mex thing i ever made. Im never using that over processed over salty taco seasoning again because this was SO much better and had such a more authentic flavour. We had it in a torillia and avocado and sour cream but it would be really good on its own too. My fav part is that it requires very little effort. All you have to do is cook the chicken and put everything together in the pan and leave it.. checking on it every now and then of course. I added more water occasionally because I thought the mixture was getting too dry but I used a skillet without a lid so the water evaporated a lot. Also i added some cayenne for a spicy kick.. all around great recipe!

  63. Shelby says:

    Any ideas for a substitution for the cheese? I have a lactose intolerant SO.

  64. Bonnie says:

    I just came upon this website recently and made two of your dishes already. They were delicious. This has been such a goldmine to find. Thank you!

  65. Leah Szczepanski says:

    I have made this recipe twice now, and I’m making it again tonight. The first time, I followed the recipe exactly and found that while it boiled dry after about 20 minutes and was a little burnt on the bottom, it was still delicious. The second time I used 1-3/4 cups of chicken broth and it was perfect. I am making it again tonight, but this time with shredded chicken thighs that I cooked on my slow cooker, and I am also using a salsa verde, and possibly adding some corn. As someone who normally hates rice, I am very glad to have found a recipe with rice in it that I enjoy eating.

  66. Marcy says:

    This was delicious!

    I made it with a few alterations: I used diced pieces of ham steak instead of chicken and added some diced jalapenos (for extra heat). I also added a few corn kernels.

    Definitely a new go-to recipe for me!

  67. Looks delicious. Did your chicken taco bowl. I’m wondering where you get your salsa? The cheapest where I shop is $2.99. So a cup is gonna be half of that. Just curious how I could save there

    • Thank you! You found a math error for me. It was a large jar of generic, store brand salsa for $2.35 with just over 2.5 cups in volume. Looks like when I was calculating the cost per cup using the tablespoon serving size on the label, I miscalculated by a factor of 2! It should be $0.88 per cup. Fixing now. Thanks!!

  68. Merrick says:

    This turned out really well except that my rice was slightly crunchy :( I also noticed that when all the ingredients were combined with the broth before cooking, mine looked way less liquidy than yours. I used 2 cups chicken – do you think I should just up the amount of chicken broth to 1 3/4 cup or so?

    • Yes. I actually made it a second time just the other night with 1 3/4 cup broth and it worked REALLY well, so I think I’m going to update the recipe. :)

  69. Love this! FYI – I used instant brown rice and simmered for around 20 minutes (maybe actually a minute or two too long), just make sure you check in on it.

  70. Emilie says:

    I don’t think I’ve ever cooked a recipe that required using so few places and utensils. Washing the dishes took 2 minutes. The meal itself was surprisingly full of flavors. Will cook it again!

  71. Abigail says:

    I made this 2 nights ago, and – score! – the leftovers make a FANTASTIC filling for a burrito! I mean, like, Qdoba-worthy! So hearty and delicious! So I got a yummy hot dinner AND a wonderful next-day lunch. Score!

    I will note – I had to add more chicken broth as mine boiled dry when I was making it (and the rice wasn’t cooked through yet). I think I added another cup or so. But yes, DELICIOUS!!!

  72. Kate says:

    Made this last week with leftover roast pork, making it again this week with chicken. If you do it with pork, try adding some BBQ sauce, it’s yum x

  73. Jeri Ann says:

    Winner, winner, chicken dinner! I made the Taco Chicken Bowls awhile back, but haven’t made them again since the first time because I’m not one to use my slow cooker very often…but this recipe is perfect and delicious! Yesterday I cooked three chicken breasts and now I have two baggies of shredded chicken in the freezer to make this again, and again, thank goodness. I just love it! It was quick, easy and so delicious! Once again, a great recipe. Thanks Beth!

  74. Denise M. says:

    I Made a Double Batch in my Huge Skillet. Added 1 drained can corn. Southwestern should include corn. Just sayin’ :) Very Yummy! Can’t go wrong w/ this easy cheesy chicken black bean Salsa Meal! Family favorite now.

  75. Coco Price says:

    I made this last night and absolutely loved how easy and yummy it was! But when I went to clean-up I realized I completed scorched the bottom of my pan, leaving me with burnt rice glued to the bottom. What’s the best way to simmer without over cooking and potentially ruining your pans? (I’m new in the kitchen if you can’t tell)

    • Having a nice heavy pan with a thick bottom does wonders because it really evens out the heat through the sides and bottom of the pan. The other tip I have is to find the “sweet spot” with the burner where the liquid is just barely simmering. You don’t want it so low that it stops bubbling, but if it goes too high you risk scorching. :) It’s something you’ll get better at with time. I usually listen to see if I can hear the simmering through the lid.

  76. Kayla says:

    I made this last night–and it is soooooo good!!! So easy and so so good!

  77. Nathalie says:

    Could this be frozen in individual portions and reheated in the microwave oven? I plan on making a batch as grab and go lunches.

  78. This looks amazing! If I were going to use brown rice, I’d probably just cook it separately in my rice cooker, reduce the liquid, and add the rice in at the end. I’m lazy like that though.

  79. Sarah says:

    I just made this and it is delicious!! Kid-approved as well as my toddler just inhaled it. I added some Tapatio to my serving for a little extra heat.

    How do I adjust the liquid and cooking time so I can use brown rice for increased nutritional value?

  80. Sarah says:

    This is a great base recipe that sounds like it can be easily adapted to other add-ins. Would you please let me know how I would adjust it so I can use brown rice instead of white? Thanks!

    • I think I would increase the broth to 2 cups and you’ll probably need an extra 20 minutes or so of simmering.

  81. Amanda says:

    Made this tonight and my family gobbled it up! I was amazed that so few ingredients had such a rich flavor. Great recipe, Beth!

  82. I cheated a bit and used some precooked quinoa I had in the freezer. Probably not as good as it would have been with the rice but not bad. :)

  83. I don’t have any chicken but have some ground beef. Do you think that it would taste good with the beef? I was thinking I would brown it first, remove it from the pan and then stick it in at the end before putting on the cheese.

  84. Matt says:

    This is going to be tonight’s Sunday supper. I am hooked on your recipes. (I’ve made Kung Pao Chicken four times since you’ve posted it and am cooking my way through your book.) Thanks so much for breathing new life into my repertoire!

  85. i know you use a stainless steel skillet here, but is it possible to use a cast iron pan as well?

  86. Oh, my kids would love this. Me too! Pinned.

  87. Andrew says:

    This looks delicious! I’m just wondering about how many cups you would say this ends up making? I want to adapt this for using my rice cooker (wouldn’t exactly be hard), though I’m not entirely sure mine is big enough for all of this

  88. Christian says:

    This looks so good, I can’t wait to make it! I don’t have any chili powder though, do you have any suggestions on creating one from other spices?

    • Try adding a little cumin, garlic powder, and maybe a touch of oregano. You’ll still be missing that mild chile pepper flavor, though. The salsa carries most of the flavor weight in this dish, so I’m sure it will still be awesome!

      • Christian says:

        Thank you very much! I’ll give it a shot, tonight! And afterwards, I’ll get some real chili powder.

  89. Suzy says:

    LOVE LOve love!!! Making this tomorrow. Since I’m trying to eat less meat, I’ll try doubling the beans… maybe use pintos and black. Yummumum

    • Caitlyn says:

      I’m a veg and I was just going to skip the chicken, but I love the idea of adding pinto beans too! Thanks!

  90. I am really, really enjoying all of the one-pot meals you’ve been doing lately! There’s something about them that’s even easier than your other recipes – not that anything is ever particularly time consuming or hard. They just have a lovely, beautiful way of combining flavors!

  91. Presto – I can make this. I have leftover chicken and all else in my pantry. Thanks!

  92. This looks so yummy!

  93. Yes!! Thank you for these one dish/pot/skillet meals! Exactly what I need

  94. Elizabeth says:

    This looks fantastic and will be a great way to use up reserved chicken after making stock. I only have basmati rice – any idea if the cooking time would need to be adjusted for that? So many of your recipes are go-to staples for us, thanks for all of your efforts!

    • Basmati should cook in a similar time to long grain white rice. It’s usually just brown and white that have the major differences in cooking time. :)

    • Nate says:

      How did yours turn out? I made it using reserved chicken ftom stock and it came out a little bland. I’m thinking it was either the extra moisture in the chicken or just three loss of flavor due to making the stock, but I don’t know.

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