Description
This Southwest Chicken Skillet is a quick, flavorful one-pan meal featuring tender shredded chicken, black beans, and rice simmered in salsa and chicken broth, topped with melted cheese and fresh green onions. Perfect for a hearty weeknight dinner, it combines savory spices and wholesome ingredients for a satisfying and easy-to-make dish.
Ingredients
Main Ingredients
- 1 cup uncooked long grain white rice
- 1 cup salsa
- 1.5-2 cups shredded chicken (precooked)
- 1 (15 oz) can black beans, drained
- 1 Tbsp chili powder
- 1 3/4 cups chicken broth
- 1 cup shredded cheese
- 2-3 green onions, sliced
Instructions
- Combine Ingredients: In a large skillet, mix together the uncooked rice, salsa, shredded chicken, drained black beans, chili powder, and chicken broth. Stir well until all ingredients are evenly distributed.
- Bring to Boil: Cover the skillet with a tight-fitting lid and set the heat to high. Allow the mixture to come to a full rolling boil.
- Simmer: Once boiling, reduce the heat to low to maintain a gentle simmer. Let it cook for 15 minutes, ensuring it simmers quietly throughout—adjust heat as necessary.
- Rest: After simmering, turn off the heat but keep the lid on. Let the skillet rest for an additional 5 minutes to absorb the remaining liquid and finish cooking the rice.
- Fluff and Add Cheese: Remove the lid, fluff the rice mixture with a fork to separate the grains. Sprinkle the shredded cheese evenly on top, cover again, and allow it to sit for a few minutes until the cheese melts completely.
- Garnish and Serve: While the cheese is melting, slice the green onions. Once melted, sprinkle the sliced green onions over the cheese and serve the skillet hot.
Notes
- Make sure to use a skillet with a tight-fitting lid to trap steam for perfectly cooked rice.
- Adjust the chili powder according to your preferred spice level.
- For a vegetarian version, substitute shredded chicken with extra beans or a plant-based protein and use vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, sprinkle a little water over the rice and microwave covered for best results.
