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!
Ho-ly-cow. I doubled the recipe because I had 550g of chicken strips I bought 30% off. For a delicious heat I used half chili powder and half Chipotle chili powder. I forgot that I was doubling the recipe, and only bought one can of black beans, but luckily I had a can of chickpeas on hand. It was an amazing addition. Topped with sour cream and green onions that I resprouted from store bought onions, I felt very frugal! It tasted amazing, and I can’t wait to have leftovers!
This was so delicious and so easy! We will def be making this again! The filling would be also be delicious wrapped in a tortilla! Thanks Beth! Love your site
I absolutely love this recipe. I’ve been making it for months and often have to make double batches because my boyfriend eats it like the zombie apocalypse has started and he doesn’t know when his next meal is. I throw in a can of corn for just a little punch of sweet and he (who hates vegetables) insists they’re included now.
Thank you! I love your site and recipes and so does my wallet!
It was absolutely delicious! I followed the recipe but I used less chilli because I felt nervous about my kids (4 & 6 y/o). They actually repeat ;) . I served with avocado and nachos. I was a super hit! thank you :)
Wow this recipe is a keeper!!! it came together in minutes and was a fantastic dish. I didn’t have any white rice but I had elbow pasta elbow macaroni pasta and it was outstanding
Made this tonite and it was delicious. Followed recipe exactly and in 30 mins we were enjoying a hearty meal. Thank you for your easy to follow yummy recipes ! Love this account!
Do you think this would work with quinoa in place of the rice?
That would probably work, although you may need to adjust the broth ratios to match what is needed to cook quinoa.
What kind of salsa do you use?
I just buy generic at whatever store I’m at. :P
I love this recipe. I’ve been making it for years and it’s a fav for myself and hubby.
OMG!! This was delicious. I didn’t use the black beans due to dislike and added sour cream on top. I didn’t have regular rice that wasn’t in cook-in bags, so I used basmati smoked rice (fingers crossed). The smokiness came through and this meal was devoured in 3 servings!! Thanks for the recipe.
Love this! We always have leftover salsa that we don’t know what to do with, this is a perfect way to throw together a lazy Monday meal!
Is it okay to cook the rice separate and then add it into the skillet after it is done? I don’t have a deep skillet and am concerned about it spilling over the edges.
The only problem you’ll run into there is that the rice will not absorb all of the flavors that are in the rest of the ingredients, the way it does when it’s all cooked together. That being said, it will still probably be pretty good. Just make sure you’re cooking the rice in the broth listed in the ingredient list instead of adding the broth to the pan with the other ingredients.
We throw this into a tortilla with sour cream and it makes delicious burritos! Excellent as leftovers too!
Does this freeze well please? I always freeze leftover rice, but I’m not sure about the salsa. Thanks!
Yes, this one freezes great!
So delicious! I wish this was on the app so I could save it so I can make it agai ! I love it!
I used lactose free cheese and was still amazing!
This one is supposed to be on the app (it was previously, not sure why it disappeared). I will message the app developers right now to make sure it gets added again. :)