Southwest Chicken Rice Skillet

I seem to get so busy these days so I am always looking for a quick recipe that takes the minimum time possible. I found this on Budget Bytes by Beth. At first, I must say I was very skeptical but then the dinner turned out really great. The best part of this recipe? throw all ingredients into the pot, add the broth, season to taste (I added cumin and Paprika), bring to boil and simmer for twenty minutes. I have added this to my quick recipe repertoire and I plan to make it again, soon. Have a pleasant week! Ours is full of sun….such a beautiful day!

Combine the rice, salsa, chicken, black beans, corn, paprika and cumin in In a large heavy based 11-inch (28cm) skillet.

Add the chicken broth and olive oil, and stir to combine. Check seasoning and add salt and pepper as required.

Turn the heat to high, bring the pot to a rolling boil and stir again to combine.

Place the lid, reduce the heat and simmer, for 20 minutes. Make sure the rice is simmering. If you have a skillet with a glass lid use it.Turn off the heat and let stand for ten minutes

then remove the lid, and fluff the rice with a fork.

Sprinkle 1 cup of the shredded cheese on top, replace the lid, and let it stand for a few minutes, until the cheese is melted. Top with green onions

Serve hot

The rice tasted really nice. NO LEFT OVERS!

Southwest Chicken Skillet

Preparation time: 10 minutes; Cooking time: 35 minutes; Serves: 6-8

Original Recipe

Ingredients

  • 2 cups basmati rice, washed and drained (par-boiled rice is the best for this recipe)
  • 1½ cups salsa (or 1 x 400ml/13.5oz can/bottle salsa)
  • 3 cups pre-cooked shredded chicken
  • 1 x 540ml (19fl.oz) can black beans, drained
  • 1 cup frozen corn kernels
  • 2 teaspoons each paprika and cumin
  • 4 cups chicken broth (stock)
  • 2 tablespoons olive oil
  • Freshly ground black pepper, or chilli flakes/powder, or finely diced chilli pepper to taste
  • Salt to taste
  • 1 cup shredded cheese (optional)
  • 3 stems green onions sliced diagonally to garnish

Instructions

  1. Combine the rice, salsa, chicken, black beans, corn, paprika and cumin in In a large heavy based 11-inch (28cm) skillet. Add the chicken broth and olive oil, and stir to combine. Check seasoning and add salt and pepper as required.
  2. Turn the heat to high, bring the pot to a rolling boil and stir again to combine. Place the lid, reduce the heat and simmer, for 20 minutes or until rice is fully cooked. Make sure the rice is simmering. If you have a skillet with a glass lid use it.
  3. Turn off the heat and let stand for ten minutes, then remove the lid, and fluff the rice with a fork. Sprinkle 1 cup of the shredded cheese on top, replace the lid, and let it stand for a few minutes, until the cheese is melted. Top with green onions and serve hot.

Points to Note

  1. I used a heavy based 11-inch heritage pan with a high-heavy glass lid. I love this because I can see whatever goes on in my pot during cooking and it never spills over.
  2. If you have a quick boil element on your stove stop, use it to cook the rice. It cooks the rice in twenty minutes, then let it stand for 10 minutes.
  3. I didn’t have pre-cooked chicken so I seasoned diced chicken with salt and pepper and stir fried it over high heat for about 5 minutes.
  4. I always use basmati rice because it never goes wrong for me.
  5. The heat should be high enough to cook but low enough not to burn at the bottom. Adjust as needed during cooking.

myfavoritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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