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Southwest Chicken and Rice Skillet Recipe

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4 from 5 reviews

Southwest Chicken and Rice is a flavorful, hearty one-pot dish featuring tender chicken breast, vibrant bell peppers, black beans, and fire-roasted tomatoes, all simmered with aromatic spices and fluffy rice. Topped with melted Mexican blend cheese, fresh cilantro, and a splash of lime juice, this satisfying meal is perfect for a comforting weeknight dinner.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 1/2 lbs. boneless skinless chicken breast, diced into bite-sized pieces
  • 1 (1 oz) packet fajita seasoning mix
  • 2 Tbsp olive oil (divided)
  • 1 Tbsp butter

Vegetables and Aromatics

  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 8 oz can corn, drained

Spices and Liquids

  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 2 1/4 cups reduced sodium chicken broth
  • 1 cup dry long grain white rice

Finishing Touches

  • 1 1/2 cups shredded Mexican blend cheese (divided: 1 cup and 1/2 cup)
  • 1/4 cup minced fresh cilantro
  • 2 Tbsp fresh lime juice

Instructions

  1. Cook the Chicken: Heat a large heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil, then add the diced chicken breasts. Sprinkle the fajita seasoning mix over the chicken and stir well. Cook for 6-8 minutes until the chicken is lightly golden and cooked through. Remove and set aside on a plate, covering to keep warm.
  2. Sauté the Vegetables: Using the same pot, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion and both bell peppers and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add Tomatoes and Spices: Pour in the fire-roasted diced tomatoes, drained black beans, chili powder, ground cumin, paprika, ground coriander, and chicken broth. Stir everything together, then stir in the dry rice evenly.
  4. Simmer the Rice: Bring the mixture to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer for 20-23 minutes. Stir halfway through to prevent sticking. Cook until the rice is tender and there is no excess liquid remaining, then turn off the heat.
  5. Mix in Final Ingredients: Fluff the rice gently with a fork. Stir in 1 cup of the shredded cheese, the minced cilantro, fresh lime juice, drained corn, and the cooked chicken pieces.
  6. Melt the Cheese: Sprinkle the remaining 1/2 cup cheese evenly over the top. Cover the pot and let it sit for a few minutes until the cheese melts completely. Serve warm.

Notes

  • Use fresh lime juice for the best flavor.
  • You can substitute brown rice but increase the cooking time accordingly and adjust the broth amount.
  • For a spicier kick, add chopped jalapeños with the bell peppers.
  • Leftovers store well refrigerated for up to 3 days and reheat nicely.
  • To make it gluten-free, ensure the fajita seasoning mix is certified gluten-free.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southwestern
  • Diet: Halal

Find it online: https://dishiary.com/southwest-chicken-and-rice-skillet-recipe/