Southwestern Chicken & Rice Skillet Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 1 bell pepper (any color), chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes and green chiles (like Rotel), undrained
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon taco seasoning (or see homemade blend below)
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Optional Toppings:

  • Shredded cheddar or Mexican blend cheese
  • Sour cream
  • Avocado slices or guacamole
  • Chopped fresh cilantro
  • Hot sauce

Homemade Taco Seasoning Blend (if not using store-bought):

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for more heat)


  • Prep the ingredients: Chop the onion and bell pepper. Rinse and drain the black beans and corn. If making homemade taco seasoning, whisk the spices together in a small bowl.
  • Cook the chicken: Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  • Sauté the vegetables: Add the chopped onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
  • Assemble the skillet: Return the chicken to the skillet. Add the black beans, corn, diced tomatoes and green chiles, rice, chicken broth, taco seasoning (homemade or store-bought), and cumin. Stir to combine.
  • Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is mostly absorbed.
  • Rest and fluff: Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish cooking and absorb any remaining liquid. Fluff the rice with a fork.
  • Season and serve: Taste and season with salt and black pepper as needed. Serve immediately with your desired toppings.


  • Add more spice: For a spicier kick, add a diced jalapeño pepper with the onion and bell pepper, or increase the cayenne pepper in your homemade taco seasoning.
  • Make it creamy: Stir in a few tablespoons of cream cheese in the last couple of minutes of cooking, for added richness.
  • Customize it: Feel free to experiment with other additions like fresh or frozen spinach or chopped zucchini.


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