Southwest Chicken Skillet

Submitted by:
Recipe Image

Preparation time: 15 min.
Cooking time: 30 min.

Difficulty: Easy - for beginners
Serves: 4


4 boneless skinless chicken breasts (cut in 1 inch chunks)
1 T. olive oil
1 cup long grain rice, uncooked
2 (10 oz) cans Ro-tel diced tomatoes in sauce (use mild to hot according to your tastes)
1 cup frozen mixed vegetables or corn
1/2 cup water
3 green onions, thinly sliced (optional)
1 cup sharp cheddar cheese, shredded
Sour cream, optional

2 T. chili powder
2 T. cumin
2 T. garlic powder
1 T. garlic salt


TO COAT CHICKEN: Mix together the above spices, add to a Ziploc bag, add the chicken and shake to coat before cooking.

Heat olive oil in skillet over medium-high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water and all but 2 T. of the green onion. Bring to a boil; cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice.

Top with cheese and reserved 2 T. of green onions. Cover and cook 5 minutes more or until cheese melts. Garnish with a dollop of sour cream, if desired.

For variety, try blending in 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.

270 calories, 15g total fat, (6g saturated fat), 60mg cholesterol, 740mg sodium, 13g carbohydrate, 2g dietary fiber, 4g sugars, 18g protein

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.