Southwest Chicken Skillet

4 Servings
100% would make this recipe for Southwest Chicken Skillet again.

A recipe from www.ro-tel.com. Legend has it this recipe was developed by chuck wagon chefs.

0 : 45

0 : 15

Log in (free) to see larger recipe photos!

3 chefs marked this Southwest Chicken Skillet recipe as Favorite
Recipe look good to you?

Southwest Chicken Skillet Ingredients

1 tablespoon Vegetable oil	1/2 cup Water
4 Boneless, skinless chicken breasts cut in 1 inch chunks	3 Green onions thinly sliced
1 cup Long grain rice uncooked	1 cup Shredded cheddar cheese
2 10 ounce Ro-tel Diced Tomatoes in sauce Use mild to hot according to your tastes	Sour cream optional

Instructions for Southwest Chicken Skillet

Heat oil in skillet over medium high heat. Cook chicken for about 5 minutes, stirring frequently, or until no longer pink. Stir in rice, tomatoes, water, and all but 2 tablespoons of the onion. Bring to a boil, cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir chicken and rice. Top with cheese and reserved 2 tablespoons of green onion. Cover and cook 5 minutes more or until cheese melts. Garnish with sour cream, if desired.
For variety, try blending 1 cup of frozen peas in step 3 just before topping with cheese. Heat through and serve.

Main Ingredient: ChickenCuisine: American-South

Ingredient Insight - look inside this recipe

Cheddar Cheese

Chicken Breast

Rice

Sour cream

Tomatoes

Vegetable oil

Summer Quick Main Dish American-South Chicken Dinner

for flavor and categorization

This was a great recipe. I started with your idea. We like things pretty spicy around here, so I added a few drops of Tabasco® Sauce, 2 T. of Chili Powder, 2 T Cumin, and a few shakes of Lawry's® Seasoning Salt, pepper, and Garlic Powder. I also added a lot more diced tomatoes, and a package of frozen corn. Next time I am going to add black olives and mushrooms at the kids' request. It was so good that it made the skiing list. That means that this is a meal the kids want to take along to eat at the ski hill each week. Huge honor, I'll have you know!

fudge4u
on Jan 8 2008 2:00PM

This was a great recipe. I started with your idea. We like things pretty spicy around here, so I added a few drops of Tabasco® Sauce, 2 T. of Chili Powder, 2 T Cumin, and a few shakes of Lawry's® Seasoning Salt, pepper, and Garlic Powder. I also added a lot more diced tomatoes, and a package of frozen corn. Next time I am going to add black olives and muchrooms at the kids' request. It was so good that it made the skiing list. That means that this is a meal the kids want to take along to eat at the ski hill each week. Huge honor, I'll have you know!

fudge4u
on Jan 8 2008 2:00PM

I used a Mexican blend of grated cheese on this tonight and it was delicious.