If you’re craving a one-pan meal that’s bursting with bold flavors and comforting textures, you’re going to adore this Southwest Chicken and Rice Skillet Recipe. I absolutely love how everything comes together in just one skillet, making dinner both delicious and easy to clean up. Whether you’re cooking for your family or meal prepping for the week, this recipe delivers vibrant Southwest vibes with tender chicken, creamy rice, and a perfect kick of spices. Keep reading and I’ll share all my tips so you nail it every time!
Why You’ll Love This Recipe
- Effortless One-Pan Meal: You’ll save time on both cooking and cleanup—perfect for busy weeknights.
- Rich and Comforting Flavors: The chili powder and cumin blend perfectly with creamy rice and juicy chicken.
- Versatile Ingredients: Pantry staples like beans and corn make it budget-friendly and easy to customize.
- Family-Friendly Favorites: My family goes crazy for this recipe; it’s always a crowd-pleaser.
Ingredients You’ll Need
Each ingredient in this Southwest Chicken and Rice Skillet Recipe plays a key role in balancing flavor and texture. Using fresh veggies alongside staple canned items makes this both flavorful and convenient. Here’s what I recommend picking up for the best results.
- Chili powder: This brings the signature Southwest smoky heat—use a good-quality blend for the best flavor.
- Cumin: Adds earthiness and warmth that complements the chili powder beautifully.
- Kosher salt: Essential for seasoning; it helps bring out all the flavors.
- Garlic powder: Quick and easy way to infuse garlicky goodness without fresh peeling.
- Boneless, skinless chicken breasts: I prefer breasts for quick cooking, but thighs work too if you want extra juiciness.
- Extra virgin olive oil: Adds a lovely fruity note and helps in cooking the chicken evenly.
- Unsalted butter: I love the richness butter adds when browned alongside the chicken.
- Yellow onion: Gives sweetness and depth when sautéed.
- Red and green bell peppers: They bring color, crunch, and freshness to the skillet.
- Minced garlic: Fresh garlic delivers a punch of aroma, best added near the end of cooking to avoid burning.
- Uncooked long-grain white rice: Absorbs all the delicious chicken broth and spices perfectly.
- Chicken broth: The liquid that cooks the rice and infuses the whole dish with chicken flavor.
- Salsa: I use mild or medium depending on your heat preference; it adds moisture and a tangy zest.
- Sweet corn kernels: For bursts of sweetness and texture contrast.
- Black beans: Provide earthiness and protein, plus they’re rinsed so no extra salt is added.
- Heavy whipping cream: This makes the rice wonderfully creamy and ties all the flavors together.
- Cilantro: Freshly chopped for garnish, it brightens the dish with herbaceous notes.
- Salt, to taste: Always adjust at the end for perfect seasoning balance.
Variations
I love making this Southwest Chicken and Rice Skillet Recipe my own by tweaking ingredients depending on what I have on hand or my mood. Don’t be afraid to experiment — it’s a very forgiving recipe!
- Add heat: When I crave spice, I toss in some diced jalapeños or a dash of cayenne pepper for an extra kick.
- Switch up the protein: I’ve swapped chicken for turkey or even cooked shrimp—both work beautifully and make it feel new again.
- Make it vegetarian: Omit chicken and add extra beans, maybe some diced zucchini or mushrooms for heartiness.
- Use brown rice: For a nuttier texture and extra fiber, just note it will take longer to cook.
How to Make Southwest Chicken and Rice Skillet Recipe
Step 1: Prep Your Spice Blend and Chicken
Start by mixing chili powder, cumin, salt, and garlic powder in a small bowl. This simple homemade seasoning is the heart of the dish. I like to divide it because half goes on the chicken and half gets stirred into the rice later. Then, toss your chicken pieces with half the seasoning to make sure every bite is flavorful. Patting the chicken dry beforehand helps it brown up beautifully without steaming.
Step 2: Sear the Chicken to Golden Perfection
Heat your skillet with olive oil and butter together—that combo adds richness and helps flip the chicken easily. Place the chicken in a single layer (work in batches if needed) and cook for about 8-10 minutes, flipping halfway. You’re aiming for a nice golden crust all over and an internal temperature of 165°F. Once done, remove from the pan and tent with foil so it stays warm—I learned denying that step leads to dry chicken, and trust me, this little trick makes a big difference!
Step 3: Sauté the Veggies and Build Flavor
In the same skillet, toss in your diced onion and bell peppers. The leftover chicken bits in the pan add extra flavor here, so don’t skip this step! Cook while stirring occasionally until the veggies soften, about 3-4 minutes. Add your minced garlic last and cook for another minute — garlic burns fast, so it’s best to add it toward the end to preserve its fragrance.
Step 4: Cook the Rice with Broth and Spices
Stir in the uncooked rice and the rest of the seasoning mixture, making sure every grain is coated. Pour in the chicken broth and bring everything to a boil — this step locks in flavor and helps the rice cook evenly. Once boiling, reduce heat to low, cover the skillet, and simmer for 15-20 minutes. I keep a close eye to avoid burning on the bottom, and by the end, your rice should be tender with the liquid fully absorbed.
Step 5: Add Salsa, Beans, Corn, Cream, and Chicken
Time for the final delicious layering! Stir in salsa, sweet corn, black beans, and the heavy whipping cream. The cream might seem indulgent, but it turns this dish from good to incredible, giving that rich and silky texture. Then fold in your cooked chicken and cook uncovered until everything is hot and bubbly, about 5 minutes. Give it a final taste for salt and adjust if needed.
Step 6: Garnish and Serve!
Sprinkle freshly chopped cilantro on top before serving — it adds that fresh, herbaceous contrast which makes the whole skillet sing. I always say, never underestimate the power of a good garnish.
Pro Tips for Making Southwest Chicken and Rice Skillet Recipe
- Don’t Rush the Chicken Sear: Getting a golden crust seals in juices and adds flavor, so give it time and don’t overcrowd the pan.
- Use a Heavy-Bottomed Skillet: This helps distribute heat evenly and prevents the rice from burning on the bottom.
- Adjust Seasoning at the End: Since broth and salsa can add salt, taste before adding more salt to avoid over-seasoning.
- Keep the Lid On: Resist the urge to peek while the rice cooks—the steam is what will make it fluffy!
How to Serve Southwest Chicken and Rice Skillet Recipe
Garnishes
I always finish with a generous sprinkle of chopped fresh cilantro because it brightens the richness and adds a pop of color. A squeeze of lime juice or a dollop of sour cream takes it to the next level when I want extra zing or creaminess. Sometimes, I top with shredded cheese or sliced avocado if I’m feeling indulgent!
Side Dishes
Since this skillet is a hearty complete meal, I usually keep sides light and fresh. A crisp green salad with a citrus vinaigrette pairs wonderfully, or simple tortilla chips on the side are great for scooping. If you want more veggies, steamed broccoli or roasted Brussels sprouts make nice complements.
Creative Ways to Present
For special occasions, I’ve served this Southwest Chicken and Rice Skillet Recipe in a colorful cast-iron skillet right at the table — it feels festive and cozy. You can also stuff the mixture into warm tortillas for quick burritos or top it over crispy tostadas with extra avocado and cheese. It’s fun to mix it up!
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into airtight containers and keep them in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better! Just make sure to cool it completely before sealing.
Freezing
I’ve had good luck freezing portions of this skillet meal. Just pack cooled servings into freezer-safe containers or bags, and they’ll keep for about 3 months. When you thaw, the rice texture changes slightly but reheating gently helps keep everything tasty.
Reheating
To reheat, I add a splash of chicken broth or water to loosen the rice, then warm gently over medium-low heat on the stove, stirring occasionally. Microwaving works too — just cover and heat in short bursts to avoid drying out the chicken or rice.
FAQs
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Can I use brown rice instead of white rice for this Southwest Chicken and Rice Skillet Recipe?
Absolutely! You can swap in brown rice for a nuttier flavor and more fiber, but it will require a longer cooking time—usually about 40-45 minutes. You’ll also need to add a bit more chicken broth to make sure the rice cooks fully without drying out.
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What can I substitute if I don’t have heavy whipping cream?
If you don’t have heavy cream, you can use half-and-half or whole milk mixed with a tablespoon of butter for richness. The texture won’t be quite as creamy, but it will still add some lusciousness to the dish.
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Is this recipe spicy?
This recipe has gentle warmth from chili powder and cumin, but it’s not overwhelmingly spicy. You can control the heat easily by choosing mild salsa or skipping any additional cayenne or jalapeños if you want it extra mild for kids.
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Can I make this dish in advance and reheat it?
Yes! This Southwest Chicken and Rice Skillet Recipe reheats beautifully. Store leftovers in the refrigerator for up to 4 days, and reheat gently on the stovetop or in the microwave with a splash of broth to keep it moist.
Final Thoughts
This Southwest Chicken and Rice Skillet Recipe honestly feels like a warm hug after a busy day. I love how it combines convenience with vibrant, comforting flavors that everyone in my family enjoys. If you’re looking for a reliable, tasty, and easy dinner that feels a little special, this is the recipe I always reach for. Give it a try — I’m sure it’ll become one of your go-to meals, just like it did for me!
Print
Southwest Chicken and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern American
Description
A flavorful Southwest Chicken and Rice dish combining tender chicken, vibrant bell peppers, savory spices, and creamy elements to create a hearty and comforting one-skillet meal.
Ingredients
Spice Mix
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
Chicken and Cooking Fats
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 red bell pepper, seeded and diced (about ½ cup)
- 1 green bell pepper, seeded and diced (about ½ cup)
- 1 teaspoon garlic, minced
Grains and Liquids
- 1 ½ cups (277.5 g) uncooked long-grain white rice
- 3 ½ cups (28 ounces / 840 g) chicken broth
- ½ cup (129.5 g) salsa
- 1 cup (238 g) heavy whipping cream
Canned Ingredients
- 1 can (15 ounces) sweet corn kernels, drained
- 1 can (15 ounces) black beans, drained and rinsed
Garnish
- Cilantro, chopped for garnish
- Salt, to taste
Instructions
- Prepare Spice Mix: In a small bowl, combine chili powder, cumin, kosher salt, and garlic powder. Stir thoroughly to mix and then divide into two equal portions; set one half aside for later use.
- Season Chicken: Place the cut chicken pieces into a medium bowl and add half of the spice mixture. Toss well to coat all pieces evenly.
- Cook Chicken: Heat olive oil and butter together in a large 13-inch skillet over medium heat. Once butter has melted, add the seasoned chicken in an even layer. To avoid overcrowding, cook in batches if necessary. Cook for 8-10 minutes, flipping halfway until the chicken is golden brown on all sides and the internal temperature reaches 165°F. Remove chicken from the skillet, place on a plate, and tent with foil to keep warm.
- Sauté Vegetables: In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, for about 3-4 minutes or until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Rice and Seasoning: Mix in the uncooked rice and the remaining half of the seasoning mixture, stirring to combine with the vegetables thoroughly.
- Cook Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Add Remaining Ingredients: Stir in the salsa, drained corn, rinsed black beans, heavy cream, and the cooked chicken pieces. Mix everything well and continue cooking uncovered over low heat until the entire dish is heated through.
- Garnish and Serve: Sprinkle chopped cilantro over the top for a fresh finish. Adjust salt to taste and serve warm, enjoying a vibrant and hearty Southwest-inspired meal.
Notes
- If desired, substitute white rice with brown rice; increase simmer time to approximately 40-45 minutes and add extra broth accordingly.
- For added heat, include diced jalapeños when sautéing vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- This recipe can be made dairy-free by substituting heavy cream with coconut milk or another plant-based cream.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 830 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 110 mg
