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!
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.
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!
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!!
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. :)
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.
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!
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!!!
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
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!
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.
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.
I made this last night–and it is soooooo good!!! So easy and so so good!
Could this be frozen in individual portions and reheated in the microwave oven? I plan on making a batch as grab and go lunches.
Yes, rice dishes like this are excellent for freezing. :)
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.
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?