Southwest Chicken & Rice skillet 

My Southwest Chicken and Rice Skillet is a one-pan wonder that is a game-changer for those days when time is of the essence.

Life can be a whirlwind, and finding time to prepare a wholesome and tasty meal can often feel like a daunting task. But fear not, because we have the perfect solution for all you busy bees out there: the Southwest Chicken and Rice Skillet! Packed with flavor, nutrients, and ease, this one-pan wonder is a game-changer for those days when time is of the essence.

Ingredients:

1 lb chicken tenderloins 

1/2 tbsp blackening seasoning 

1 tsp kosher salt 

1 tbsp olive oil 

1 cup sweet corn 

1/2 cup onion, chopped

1/2 cup red bell pepper, sliced

1/2 cup diced tomatoes 

1 tsp garlic paste 

1 cup jasmine rice 

1 cup black beans, drained and washed

2 cups water 

2 tbsp taco seasoning 

2 tbsp butter 

1 tsp better than bouillon paste

Fresh parsley to garnish

For sauce 

1/3 cup heavy cream 

2 tbsp butter

2 tbsp shredded parmesan cheese

1 tbsp taco seasoning 

Instructions:

In a bowl, season chicken tenderloins with blackening seasoning, salt and olive oil then set aside 

In a nonstick skillet with tight fitting lid, add olive oil and sear chicken tenderloins on medium heat until brown on each side, 2-3 minutes per side

Remove chicken tenderloins and set aside 

To the same pan, add onion, bell pepper, corn and tomatoes, sauté until fragrant, about 2 minutes 

Add garlic paste & chicken bouillon and sauté for one additional minute 

Next, add rice and taco seasoning, stir well to combine 

Add water, stir mixture and cover. Allow rice to steam for 15-18 minutes on low or until rice is cooked and water has evaporated 

While rice cooks, work on sauce

Add butter to finish rice, fluff and top with chicken tenderloins

Cover and cook for 2-3 minutes or until chicken tenderloins are cooked through 

Finish with cream sauce & fresh parsley 

For sauce: 

In a butter pan on medium low heat, melt 2 tbsp of butter 

Add heavy cream once butter is melted and bring to a simmer 

Add parmesan cheese a little at a time until melted

Add taco seasoning for flavor 

Mix well to combine then set aside

Yield: 4 servings

Southwest Chicken and Rice Skillet

Southwest Chicken and Rice Skillet

My Southwest Chicken and Rice Skillet is a one-pan wonder that is a game-changer for those days when time is of the essence.

Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes

Ingredients

  • 1 lb chicken tenderloins
  • 1/2 tbsp blackening seasoning
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 1 cup sweet corn
  • 1/2 cup onion, chopped
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup diced tomatoes
  • 1 tsp garlic paste
  • 1 cup jasmine rice
  • 1 cup black beans, drained and washed
  • 2 cups water
  • 2 tbsp taco seasoning
  • 2 tbsp butter
  • 1 tsp better than bouillon paste
  • Fresh parsley to garnish

For sauce

  • 1/3 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp shredded parmesan cheese
  • 1 tbsp taco seasoning

Instructions

  1. In a bowl, season chicken tenderloins with blackening seasoning, salt and olive oil then set aside 
  2. In a nonstick skillet with tight fitting lid, add olive oil and sear chicken tenderloins on medium heat until brown on each side, 2-3 minutes per side
  3. Remove chicken tenderloins and set aside 
  4. To the same pan, add onion, bell pepper, corn and tomatoes, sauté until fragrant, about 2 minutes 
  5. Add garlic paste & chicken bouillon and sauté for one additional minute 
  6. Next, add rice and taco seasoning, stir well to combine 
  7. Add water, stir mixture and cover. Allow rice to steam for 15-18 minutes on low or until rice is cooked and water has evaporated 
  8. While rice cooks, work on sauce
  9. Add butter to finish rice, fluff and top with chicken tenderloins
  10. Cover and cook for 2-3 minutes or until chicken tenderloins are cooked through 
  11. Finish with cream sauce & fresh parsley 

For sauce: 

  1. In a butter pan on medium low heat, melt 2 tbsp of butter 
  2. Add heavy cream once butter is melted and bring to a simmer 
  3. Add parmesan cheese a little at a time until melted
  4. Add taco seasoning for flavor 
  5. Mix well to combine then set aside to serve over rice and chicken once complete

**Why You’ll Love It:**

This Southwest Chicken and Rice Skillet isn’t just easy to make; it’s also bursting with vibrant flavors that will transport your taste buds straight to the heart of the Southwest. It’s a well-balanced meal that provides lean protein, whole grains, and colorful veggies in one delicious dish. Plus, with minimal cleanup and a cooking time of under 30 minutes, this recipe is a lifesaver for those days when time is a luxury.

Whether you’re a busy professional, a student juggling classes, or a parent rushing between errands, this Southwest Chicken and Rice Skillet is your new go-to meal. Say goodbye to mealtime stress and hello to a satisfying, homemade dinner that fits perfectly into your fast-paced lifestyle.

Check out the video for this recipe on my Instagram page! Plus check out more recipes on my website here.

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3 Comments

  1. AMitchell
    August 12, 2023 / 2:52 am

    This was a hit throughout the house. Will for sure be making again. Love the quick recipes for the weeknights. Thanks so much. You kill it girl.

  2. Charlotte Sweenie
    September 11, 2023 / 4:19 am

    The main dish was great but my sauce split as soon as I took it off the heat!

    Any tips?

    X

    • natasha
      Author
      September 15, 2023 / 2:53 pm

      The heat was likely too high. Heavy cream is very delicate You can also add a dollop of cream cheese to stabilize a bit or just cook at a lower temp! Hope that helps

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