Southwestern Chicken and Rice Skillet is packed with protein, veggies, whole grains, and most importantly, flavor. Simmered with Southwestern spices and tossed with corn kernels, scallions and cilantro, this one pan skillet meal is family-friendly and meal-prep friendly. Ready in under 30 minutes, this dish is easy to prepare, even for beginner cooks. This is the perfect healthy meal to make for a busy weeknight at home.
Course dinner, lunch, Main Course
Keyword brown rice, skillet
Prep Time 5minutes
Cook Time 25minutes
large frying pan or skillet
3bell peppers4 cups, diced
1red onion2 cups, diced
1lbground chicken breast98-99% fat free
1cupcornfrozen or canned
14.5ozdiced tomatoescanned, with juices
4ozdiced green chiliscanned
2cupscooked brown riceI used frozen, pre-cooked rice
toppings: avocado, cheese, sour cream
Prepare the spice blend: combine all of the spices in a small bowl.
Preheat a frying pan or skillet over medium high heat.
Dice the peppers and onion.
Preheat a frying pan or skillet over medium high heat. Add olive oil spray.
Add the diced peppers and onions to the pan, along with 2 teaspoons of the spice blend.
Cook the vegetables for 10 minutes, or until they are tender and have good color on them.
Remove the peppers and onions from the pan and add them to a bowl.
In the same pan, add more olive oil spray and add the ground chicken.
Break the chicken up with a wooden spoon.
Add 3 teaspoons of the spice blend to the chicken.
Cook the chicken until it is no longer pink.
Add the diced tomatoes and diced green chilis.
Stir to combine and bring this mixture to a rapid simmer. Simmer for 5 minutes.
Add the vegetables back into the pan, along with the corn and brown rice.
Add the remaining spice mixture.
Simmer this for about 5 minutes for the flavors to combine.