Tex-Mex
Southwestern Chicken and Rice Skillet
This skillet leans on Food Network's Tex-Mex chicken-and-rice formula for the one-pan structure and Epicurious' Southwestern lime chicken for the bright chile-lime finish. The black beans and corn make it feel complete, while the salsa verde keeps the rice saucy instead of dry.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick WeeknightMeal Prep FriendlyOne Pan
At a Glance
- Time
- 40 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- Tex-Mex
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Season the chicken with salt and pepper, then heat the olive oil in a deep skillet over medium-high heat. Brown the chicken for 3 to 4 minutes until it gets color on the outside, then transfer it to a plate.
- Add the onion and bell pepper to the same skillet and cook for 4 minutes until softened. Stir in the garlic, cumin, and chili powder for 30 seconds until the spices bloom and smell warm.
- Add the rice and stir for 1 minute so the grains get coated in the spiced oil. Pour in the broth and salsa verde, then scrape up the browned bits before stirring in the black beans, corn, and browned chicken.
- Bring the pan to a boil, cover, reduce the heat to low, and cook for 16 to 18 minutes until the rice is tender, the liquid is absorbed, and the chicken is cooked through. Let the skillet stand off the heat for 5 minutes so the rice finishes steaming.
- Fluff with a fork, then stir in the lime juice and cilantro before serving.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: The skillet is naturally gluten-free and dairy-free as written if your broth and salsa verde are certified GF; add cheese or sour cream only at the table.