Southwest Chicken Skillet
Easy one pan Southwest Chicken Skillet with salsa verde in every bite. This meal is a huge crowd pleaser and so satisfying.
Servings: 4
Equipment
- large cast iron skillet or heavy bottomed pan
Ingredients
- 1 cup long grain white rice, uncooked
- 1⅓ cup salsa verde *see notes
- 1 4 oz can green chilies
- 1¾ cup chicken broth
- 1 green bell pepper, diced
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp cumin
- 2-2.5 cup shredded chicken or rotisserie
- 1 15 oz can black beans
- 1 Jalapeño sliced
- 3 Tbsp green onions, sliced
- 1½ cup shredded cheese *see notes
Instructions
- In a large skillet, combine the rice, salsa verde, green chilies, seasonings, green bell pepper and chicken broth. Stir until everything is evenly combined. Bring the mix to a boil and then lower it to a simmer and place a tight fitted lid on it. Simmer for 15-20 minutes, stir at least once between 15 minutes to avoid rice from sticking to the pan.
- Stir the mix after again 15 minutes, if the rice is still not quite cooked and liquid is running low, add another 1/2 cup of broth or water to the mix. Add the shredded chicken, drained black beans. Place the lid back on. Simmer for another 5-10 minutes or until the rice is cooked al dente to your liking.
- Sprinkle shredded cheese over top, replace the lid, and let it sit for a few minutes to melt the cheese. Meanwhile, slice the green onions and jalapeños. Sprinkle onions and jalapeños over the melted cheese and serve hot with a lime garnish.
Notes
*choose your favorite salad, red salsa will work well in place of salsa verde
*any cheese of choice will work great. I prefer pepper jack or cheddar.
Keep an Eye on Cook Times. All rice types and brands will cook a little differently. Some will take more time to cook and some will need extra liquid. Keep a close eye on the skillet and add more water or broth as needed! If the rice isn't cooking exactly as the recipe says, be patient and just add a smidge more liquid until it's cooked through.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.25cup from the skillet | Calories: 467kcal | Carbohydrates: 54g | Protein: 32g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 1601mg | Potassium: 461mg | Fiber: 1g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 9mg | Calcium: 516mg | Iron: 2mg