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.
Servings 4 servings
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 to serve over rice and chicken once complete