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! Except this Southwest Chicken Skillet only takes about 30 minutes! #nolies
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 Southwest Chicken 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.”
Other Topping Ideas
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
Servings 4 to 6Ingredients
- 1 cup uncooked long grain white rice* ($0.33)
- 1 cup salsa ($0.65)
- 1.5-2 cups precooked shredded chicken** ($3.50)
- 1 15oz. can black beans ($0.49)
- 1 Tbsp chili powder*** ($0.30)
- 1 3/4 cups chicken broth**** ($0.23)
- 1 cup shredded cheese ($1.00)
- 2-3 green onions, sliced ($0.26)
Instructions
- In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
- 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 15 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).
- After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Finally, 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.
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Notes
Nutrition
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Scroll down for the step by step photos!
How to Make Southwest Chicken Skillet – Step by Step Photos
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, 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 1.75 cups of chicken broth.
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 15 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.
After 15 minutes, turn the heat off and let it sit for 5 minutes without removing the lid. Finally remove the lid and 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.
Fluff it up with a fork to mix everything back together. Sprinkle the shredded cheese over top, then place the lid back on top and allow the steam to melt the cheese. Once melted, sprinkle the green onions over top.
And that’s it! you’re ready to dig in.
Now that I have some pre-cooked shredded chicken in my freezer, I can have this Southwest Chicken Skillet ANYTIME I WANT! Woot!
This recipe is so simple yet so delicious. It’s a perfect weeknight meal.
So easy and delicious. First time I made it, I made the mistake of buying medium salsa AND adding all that chile powder… That was a hot one haha
I make the same recipe but stir in about 1/3-1/2 cup sour cream before serving. Also, pintos can be substituted for black beans in a pinch. Really good.
Would this cook well in an instant pot?
That would probably work. I’d probably try using the rice function.
Pretty yummy stuff!! I used ancho chili powder for more of a kick. I also added green chilies and corn and then bought flour tortillas to make this skillet into wraps. I am a fan!!
This was super simple to make. It also was a hit.
Hi Beth,
You mentioned using a large skillet. Would a 28cm one suffice or would I have to alter the recipe portions?
Yes, that is similar in size to the skillet I used. :) Just make sure it’s a couple inches deep. If it’s particularly shallow, that can reduce the capacity as well.
This is absolutely scrumptious! I knew even before trying the recipe that I’d love it — I, too, love any beans-and-rice combo — but the finished product was much more than the sum of its parts. My 12-year-old daughter made it for the family a few days ago, and we demolished it. I was so sad not to have leftovers (I didn’t even get seconds!) that I decided I’d make it again tonight, and make a double batch!
Made this tonight after getting the quick and easy weeknight dinners email. WOW this is better than the fast casual burrito places! I had leftover rice so it only took 5 minutes to assemble. A dollop of sour cream made this super decadent!
I love getting the emails with recipes emphasizing different aspects of them. I sometimes miss a good recipe the first time around. Sometimes I need to see it 5 times before it sinks in that I’d love it!
So glad the email was helpful!! That’s exactly what I was hoping to achieve. :) Thank you for the feedback!
Do you have the recipe for the steak bowls Taco bell used to offer?
Unfortunately I’ve never had those! :(
Wow so good! Even my 7years old love it… And she hated beans I had precooked chicken that i did not know what to do with it
Has anyone froze this? I was thinking of making it ahead and freezing some as I will be having surgery next month & wanted to put away some meals in the freezer.
My best description for this would be Mexican jambalaya! But much quicker and easier than jambalaya. I think it has a lot of potential for sneaking in veggies and using different proteins and spices. I added a roasted poblano pepper and a dried arbol chili. Snuck in a couple carrots, too. And I used Monterey jack cheese… May be even better with a sharper cheese.
How would you adapt this recipe for the instant pot?
Since the only ingredient that isn’t cooked is the rice, I think you could use the rice function on the IP and get a similar result. Keep in mind this is only a guess and I haven’t actually tested it.
James I cooking mine tonight in my electric pressure cooker. I soaked the rice for a few minutes while getting everything else ready – then cooked everything as directed on high for 5 minutes, quick release. Worked perfectly and was about TEN MINUTES TOTAL. Amazing!
I tried the same thing as the other commenter, Sophie, and this did not work in the instant pot. I even added more liquid, but got a scorched rice bottom. Perhaps if you play around with it, it may work, but not as the recipe is written.
That’s weird Megan. I just made it again and it worked perfectly. Did you soak the rice first? I soaked it, then drained and just dumped all the ingredients in, stirred, and cooked. I use a Breville pressure cooker.
A rare recie that everyone in the family loves. It will be added to our go to recies.
Apparently my P is sticking hahaha. That is suppose to be recipes both times :)