Southwestern Chicken & Rice Skillet
Try this Southwestern Chicken & Rice Skillet recipe, or contribute your own.
Try this Southwestern Chicken & Rice Skillet recipe, or contribute your own.
- 2 teaspoons extra virgin olive oil
- 2 cups chicken broth
- 1 cup salsa
- 1 can black beans drained & rinsed
- 1/4 onion, chopped
- 1 lb chicken cut into bite-sized pieces
- 2 teaspoons taco seasoning (plus salt if using a salt-free ble
- 1 cup frozen corn kernels slightly thawed
- 1 cup long grain white rice (i used jasmine)
- Carbohydrate 19.0960584562225 g
- Cholesterol 306.666666666667 mg
- Fat 62.7799250691624 g
- Fiber 5.0176815968641 g
- Protein 81.3249187508332 g
- Saturated Fat 17.8234973050094 g
- Serving Size 1 1 Serving (596g)
- Sodium 543.360120717415 mg
- Sugar 14.0783768593584 g
- Trans Fat 5.31889026602871 g
- Calories 980 calories
Step-by-step
- Heat oil in a very large skillet over high heat. Add chicken and onion then season with taco seasoning and salt, if necessary. Saute for 2-3 minutes – chicken does not need to be cooked all the way through.
- Add corn, beans, salsa, and chicken broth to the skillet then bring to a boil. Stir in rice then place a lid on top, turn heat down to medium-low, and simmer for 15 minutes. Let sit off the heat for 5 minutes before serving.
When restricted to a single skillet for an entire meal, heat management becomes the absolute priority to prevent starches from scorching before the liquids fully absorb. Achieving proper hydration in long-grain white rice while simultaneously searing poultry requires deliberate sequencing rather than haphazard dumping. Professional kitchens rely on distinct physical cues and precise timing windows to guarantee that every component reaches its optimal texture simultaneously.
- Sear the cubed poultry over high heat for exactly two to three minutes initially, ensuring the exterior develops color without fully cooking the interior so the meat stays tender after simmering.
- Maintain a tight-fitting lid on the skillet once the medium-low simmer begins; releasing steam prematurely allows moisture to escape and leaves the rice hard-centered.
- Allow the covered pan to rest completely off the heat for five distinct minutes before serving to let residual steam redistribute evenly throughout the grains.
- Rinse canned black beans thoroughly under cold water prior to mixing to remove excess sodium and starches that might otherwise muddy the flavor profile of the chicken broth and salsa base.
Pair this hearty skillet with a crisp, highly acidic lime and cabbage slaw to cut through the rich starches and concentrated salsa notes. Proper heat control transforms basic pantry staples into a cohesive, perfectly textured supper.
