Thursday, June 18, 2009

Southwestern Chicken and Rice Skillet Dinner

I don't know about you, but I love making skillet meals, you know, where everything goes in the skillet and and it's done, except for making a salad! I came up with this dish years ago as something quick to make on really busy nights. It started as a side dish and then I decided to add chicken to it and it became a main dish! I've also used ground beef in place of the chicken, but we really prefer the chicken. You need to chop the onion, garlic and peppers before beginning and cut the chicken into about 1 inch pieces. I sometimes slice a carrot and add to the mix too. Heat oil in a large skillet; add the onion, peppers, garlic and chicken and saute til chicken is about half cooked- then add spices, corn, broth, salsa and rice. Cover pan with lid and cook 15 minutes on low heat.
Take off lid and add black beans and stir gently with a fork. Put cheese on top and lid back on the pan for another 5 minutes with the heat on low. Remove pan from heat.
And you are now ready to eat! It cooks in 15-20 minutes, so this is about a thirty minute meal by the time you chop the veggies! That's easy enough! Serve with a salad and maybe some tortillas or cornbread. My husband loves the leftovers rolled up in a tortilla with lettuce and tomato, and more cheese of course!


SOUTHWESTERN CHICKEN and RICE SKILLET DINNER
From Lynda's Recipe Box
4 boneless skinless chicken breasts, cut into 1 inch pieces
1 cup white rice
1 clove garlic, minced
1/2 onion, diced
1 poblano pepper, diced, or you may use bell peppers or jalapeno or any you want, really
1 carrot, peeled and sliced, optional
1 cup of frozen or fresh corn
1 can of black beans, drained and rinsed
2 cups chicken broth, low sodium if possible
1 cup Pace salsa or picante sauce
1 1/2 ts. chili powder
1/2 tsp. cumin
1/2 tsp. black pepper
1 tsp. sea salt
2 T. oil
1 cup of Monterrey Jack cheese, shredded
In a large skillet, over medium high heat, heat the oil and add the diced onion, minced garlic and the chicken pieces and stir around until chicken is beginning to turn white. Add the chili powder, cumin, corn, diced peppers and salt and pepper. Stir in the chicken broth and the salsa. Next add the rice, but don't stir. Put lid on pan and simmer on low heat for 15 minutes. Remove lid and add black beans to mixture in the pan and stir gently with a fork. Really, you just want to distribute the beans evenly without stirring very much. Stirring the rice at this point can result in mush! After adding the beans, sprinkle 1 cup of Monterrey Jack cheese over the rice and cover pan with lid and let set another 5 minutes. Dinner is now served! Sprinkle with cilantro or chopped green onions, if desired. Hope you enjoy!
NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic and maybe a spicier salsa.
I am submitting this recipe to Patsy, at Family, Friends and Food, where she is having a contest sponsored by Pace. If you have a recipe that used Pace salsas, head over to Patsy's blog and enter your recipe. You could win free Specialty Salsas! Submit your recipe by this Saturday!

27 comments:

  1. Yes, I like to cook one-pot/skillet meals, too. It makes everything so easy! This really looks delish with all that cheese... Mmmm!

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  2. The less pots to clean up, the better! I bet my hubby would really like this since he is a big fan of black beans and corn combos! :-)

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  3. Lynda, this looks so filling and comforting. I could eat a whole plate of it!

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  4. This is marvelous! My husband will go crazy for this because it contains rice and not pasta and it's Southwest. Thanks for sharing another winner!

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  5. Great recipe, Lynda! Thanks for entering the giveaway!

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  6. You make it sound so easy...thumbs up for this dish..

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  7. Skillet meals are the best! So quick and easy. I love all the yummy and healthy ingredients in this!

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  8. I love one dish-one skillet meals. This one looks terrific. A definite two thumbs up in my house.

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  9. Yum, isn't that great? Simple, one skillet meal that looks so delicious and actually something even Mr. Persnickety Son would eat! Yay!

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  10. splendid, superb, and sensational. this is my kind of food--i would take it over the most expensive cut of steak any day. i love it, lynda!

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  11. Lynda, this is my first time here.Your blog is just too good.

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  12. This sounds so good, and would be the perfect meal when you are craving something warm and cheesy (and when are we not?!).

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  13. This looks like a quick and tasty meal!

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  14. Sounds delicious and comforting!!

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  15. OMGness this looks good! Thanks for sharing.

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  16. Great recipe - I love the delicious Southwestern flavors in this skillet!

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  17. What a great week night meal! I love all these ingredients together.

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  18. This is a winner in my book. It sounds like Sunday night supper for sure.

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  19. Yum! It looks and sounds delicious!
    I never manage to make my casseroles look that pretty and gorgeous and scrumptious.

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  20. I'm bookmarking this recipe to make this week. It looks easy and delicious!

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  21. i am a sucker for anything with black beans in it. this recipe looks great!

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  22. Looks and sounds totally yumptious. I'm a big fan of quick and easy meals.

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  23. Thanks for sharing this recipe. I made a pork version of this last week. Delicious!

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  24. Made this last week - it is one of my favorite chicken dishes ever. Thank you

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  25. Sue, so glad you liked it... Thanks for letting me know! :)

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  26. Wow! Just made this bc I happened to have the ingredients... MARVELOUS!

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    Replies
    1. I'm so glad you enjoyed this dish-thanks forletting me know!

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