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 21 reviews
Southwest Chicken Skillet
 
Prep time
Cook time
Total time
 
Total Cost: $5.21
Cost Per Serving: $1.30
Serves: 4-6
Ingredients
  • 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
Instructions
  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.
Notes
*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!

78 Comments

  1. 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.

  2. 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!

  3. 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 :)

  4. mike says:

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

  5. 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.

    Jason

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