Southwestern Chicken and Rice Skillet (Iowagirleats.com)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 teaspoons extra virgin olive oil1lb chicken, cut into bite-sized pieces1/4 onion, chopped2 teaspoons taco seasoning (plus salt if using a salt-free blend)1 cup frozen corn kernels, slightly thawed1 can black beans, drained & rinsed2 cups chicken broth1 cup salsa1 cup long grain white rice or brown rice
*If using brown rice, cook separately and add in at the end. It takes much longer to cook and will need to be started earlier then the rest of the dish.*
1.Heat oil in a very large skillet over high heat. Add chicken and onion then season with taco seasoning and salt, if necessary. Saute for 2-3 minutes – chicken does not need to be cooked all the way through.
2.Add corn, beans, salsa, and chicken broth to the skillet then bring to a boil. Stir in rice then place a lid on top, turn heat down to medium-low, and simmer for 15 minutes. Let sit off the heat for 5 minutes before serving.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JEN3582.
1.Heat oil in a very large skillet over high heat. Add chicken and onion then season with taco seasoning and salt, if necessary. Saute for 2-3 minutes – chicken does not need to be cooked all the way through.
2.Add corn, beans, salsa, and chicken broth to the skillet then bring to a boil. Stir in rice then place a lid on top, turn heat down to medium-low, and simmer for 15 minutes. Let sit off the heat for 5 minutes before serving.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JEN3582.
Nutritional Info Amount Per Serving
- Calories: 263.8
- Total Fat: 4.6 g
- Cholesterol: 48.5 mg
- Sodium: 601.5 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 7.1 g
- Protein: 24.9 g
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