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
Video
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!
AWESOME DISH!! I have not stop eating it since I made it! At the end, I added 1-8oz. Can of whole sweet corn and when fished out, cut a fresh tomato on top! Making this for my family when I visit this week in Ohio. THANK YOU❣️
I love how this recipe tastes, I’ve made it a bunch of times but the one problem I’ve run into almost every time I make it is that the rice doesn’t fully cook, and I usually have to turn the stove back on after that 5 min period when I’ve opened the lid to stir. Any tips on what could be causing this/how to adjust the cook time to prevent it is appreciated! Otherwise the recipe is a hit and good for low energy week nights.
Man, this was seriously good! I kept eating after I was full! The family loved it.
Made a few changes due to ingredients on hand: 1 can mild Rotel in place of salsa; my own taco seasoning in place of powd chili; corn in place of black beans; black olives sliced in place of onion.
I highly recommend the olives. So glad I came across your recipe and thanks for posting!
Turned out tasty and it was super easy to make. Also quite filling! It just took the rice twice as long to cook. Not sure why but will definitely make this one again.
We have been making this routinely for the past couple years. I usually don’t have pre-cooked chicken, so I just cook chicken thighs or breast in the same pot, then continue on. We top it with the shredded cheese and pickled jalapeños. Just want to say thanks for the easy/cheap recipe we use almost every other week.
Very good! I would substitute taco seasoning or fajita seasoning for the chili powder. Served with sour cream and salsa.
We love it as is! Thank you!