Mexican Chicken & Rice Skillet

by Kelli H. on June 20, 2014

Since David graduated college in May, I’ve been asking/trying to get him to cook at least once a week. Sometimes he even does two nights or helps me out on the nights I cook. It’s been so nice having his extra hands around to make dinners. I’m usually out of the house until 6:30 on Wednesday due to work and a walk around Spring Lake with a friend directly after work, so having him make dinner’s on Wednesday’s has been awesome.

On one particular Wednesday a few weeks ago David made us this delicious Mexican Chicken & Rice Skillet. I usually pick out our recipes for the week on Sunday mornings, and I’ve been specifically picking recipes that are easy for David to follow and execute. He totally blew this one out of the park because it was so spakin’ delicious. It’s very similar to my Smothered Chicken Quinoa Skillet but it uses jarred salsa rather than canned tomatoes. David used a roasted chipotle flavored salsa (so much flavor!!), and obviously this recipe uses rice rather than quinoa. These subs make this dish super easy and plate-lickin’ good.

In the summer months I understand you may not want to turn on your stove but let’s be real, you can handle one skillet on the stove. Plus, who doesn’t love 1 pan meals? They are some of my favorite! Minimal dishes and effort required! Enjoy!

Mexican Chicken & Rice Skillet
Recipe slightly adapted from Budget Bytes

1 tablespoon olive oil
1 pound chicken breast or tenders, cut into bite-sized pieces
1 cup salsa
1 cup white rice
1 (15 oz) can black beans, drained & rinsed
1 tablespoon chili powder
1 3/4 cup chicken broth
1 cup shredded cheese
2 green onions, sliced

Directions:
In a large skillet heat olive oil over medium heat. Add chicken and saute for a couple minutes. It doesn’t need to be completely cooked. Stir in salsa, rice, black beans, chili powder and broth. Bring to a boil, reduce heat to low and cover with a lid for 25-30 minutes. Remove lid, fluff with a fork, and top with shredded cheese. Place lid back on top of skillet for about 3 minutes to melt the cheese. Sprinkle with green onions and serve.

{ 2 comments… read them below or add one }

Made in Sonoma June 21, 2014 at 4:21 pm

Loved making this for you! It was so bomb! Definitely wanna make it again soon. 🙂

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Made in Sonoma June 25, 2014 at 4:09 pm

I’m impressed by David’s cooking ability 🙂 That looks great. Anything with Mexican rice is a winner in my book!

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