Southwest Chicken Skillet

Southwest Chicken Skillet

Ready in 45 minutes

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

"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

Top-ranked recipe named "Southwest Chicken Skillet"

4.4 avg, 23 review(s) 91% would make again

Ingredients

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

Original recipe makes 4

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

photo by Beachbumette Beachbumette

Southwest Chicken Skillet with Frozen Mixed Vegetables added ~~ It is so yummy!! photo by cogramma cogramma

photo by flutter55 flutter55

photo by vmobbink vmobbink

Calories Per Serving: 550 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Southwest Chicken Skillet All 23 reviews

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Spicy but good. Needed salt. The sour makes for a delicious addition.
jaynéelinkousfarmer 1 year ago
I didn't like this at all. I used mild rotel and it was still too spicy. I added sour cream to try and make it less spicy but that didn't work. It just made it soupy. My husband loved it though.
Shawna23 1 year ago
So good! I will definitely be making this again and again! It was really easy and fast. I followed the recipe exactly with brown rice and the rice turned out a little crunchy, so I'll just have to watch that better next time.
megananderson1 1 year ago
This was good, but the rice was a bit crunchy, so we will adjust the cooking time when we make it again. Maybe add some more spices to it.
flutter55 1 year ago
so easy and tasted great!
kimlangdon-turpin 1 year ago
Great recipe. I've cooked it twice this week cause I just had to have more. It's great with and without the sour cream. I used fresh tomatoes instead of Ro-Tel.
BigStud 2 years ago
Normally I like Rotel but the taste was too strong in this recipe. It was still pretty good, not something I would make often though.
vanessas1 3 years ago
My girls thought the recipe was good and I added a mixed vegetables to make it a complete meal. I also used minute rice so it was done in a jiffy. Tasted great. Thank you!
paigehuff 3 years ago
This was a very yummy dish. To speed things up I used minute rice instead of long grain and cut out the water. Another quicker version is to buy a roasted chicken from the deli and pull it apart and add that chicken along with the other ingredients and saute together.
kristahulsey 3 years ago
I give it three stars as is. I think it will be even better once I work on adding in some seasonings.
LeighAHall 3 years ago
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