Southwest Skillet Chicken & Rice

A one-dish dinner that can be on the table in 30 minutes with family-pleasing ingredients like chicken, rice, corn and the taste of the Southwest.

10m
PREP TIME
20m
COOK TIME
294
CALORIES
9
INGREDIENTS

Servings: 6

Ingredients

  • Step1
  • 2 teaspoons McCormick® Chili Powder
  • 2 teaspoons Lawry's® 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

INSTRUCTIONS

  • 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.

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NUTRITION INFORMATION

(per Serving)

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