Southwest Skillet Chicken & Rice

Last night's dinner was simply, quick, and good.  Everything you need, you probably have in your kitchen.  Chicken breasts, instant rice, black beans, instant rice, frozen corn and some Chili Powder and Seasoned salt.


Start by sprinkling some Chili Powder and Seasoned Salt on the chicken breasts.  Brown the breast in some oil.  Once the chicken breasts were  browned, I removed them to a plate and stirred in the beans, tomatoes, corn, rice, water and some more seasoning in the skillet.   Then I nested the chicken breasts in the rice, covered and brought to a boil.   Once it was boiling (it doesn't take long) I reduced the heat and cooked for about 10 minutes.  The recipe stated 5 minutes but the rice and chicken weren't quite cooked yet.  Let the dish sit for about 5 minutes and serve.

That's all there is to it.  Your Skillet Dinner is ready to enjoy.

Southwest Skillet Chicken & Rice
From McCormick

Ingredients

2 teaspoons  Chili Powder
2 teaspoons  Seasoned Salt
1 1/2 pounds boneless skinless chicken breast halves
1 tablespoon oil
1 can (15 ounces) black beans, drained and rinsed
1 can (14 1/2 ounces) petite diced tomatoes, drained
1 cup frozen corn
1 cup instant white rice
1 cup water

Directions

1. Mix chili powder and seasoned salt in small bowl. Sprinkle chicken with 1 teaspoon of the seasoning mixture.
2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until lightly browned.
3. Stir in beans, tomatoes, corn, rice, water and remaining seasoning mixture. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until chicken is cooked through and rice is tender. Let stand 5 minutes. Cut chicken into serving size pieces. Fluff rice mixture with fork before serving.

Serves: 6

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