Southwest chicken skillet
Rice, beans, salsa, and cooked chicken make a flexible skillet meal with very little preparation.
Recipe source: Budget Bytes
- Prep
- 5 min
- Cook
- 20 min
- Makes
- 4–6 servings
- Budget note
- $6.76 when source was published
Directions
- 1
Combine
Put rice, salsa, chicken, drained beans, chili powder, and broth in a large skillet. Stir so the rice is evenly distributed.
- 2
Simmer
Cover tightly and bring to a full boil over high heat. Immediately lower the heat and simmer gently for 15 minutes without lifting the lid.
- 3
Rest
Turn off the heat and let the covered skillet stand for 5 minutes so the rice finishes absorbing the liquid.
- 4
Finish
Fluff and mix with a fork. Add cheese, cover briefly to melt, and top with green onions.
Make it work with what you have
Leave out the chicken and add a second can of beans for a meatless skillet. Water plus bouillon can replace broth.
Simple and filling
Most ingredients are shelf-stable, and leftover or rotisserie chicken keeps the cook time short.
Storage
Refrigerate within 2 hours and use within 3 days. Reheat rice and chicken until steaming throughout; do not repeatedly cool and reheat.
Stretch this meal further
These are Helping Plate’s practical additions for shopping carefully and cooking with food-distribution staples.
- Rinse canned beans to reduce excess sodium and keep the finished rice from becoming muddy.
- Use mild salsa as both seasoning and vegetables instead of buying several separate ingredients.
- Turn leftovers into burritos or quesadilla filling the next day.
Equipment
Large skillet with tight-fitting lid · Can opener · Fork
Dietary notes
Egg-free · Gluten-free when broth, salsa, and spices are certified
Check for allergens
Milk
Watch the original how-to
Video by Budget Bytes. Helping Plate provides an independently written, pantry-friendly guide and links back to the original creator.
