Southwestern Chicken and Rice Skillet (Iowagirleats.com)

2 teaspoons extra virgin olive oil
1lb chicken, cut into bite-sized pieces
1/4 onion, chopped
2 teaspoons taco seasoning (plus salt if using a salt-free blend)
1 cup frozen corn kernels, slightly thawed
1 can black beans, drained & rinsed
2 cups chicken broth
1 cup salsa
1 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.