SOUTHWESTERN CHICKEN SKILLET
This recipe is adapted from one that I found on Pinterest. I made some additions and changes to it. I used RoTel Original brand tomatoes with green chiles. It was pretty spicy. Next time I make this, I will use the mild tomatoes. We did not top ours with sour cream, but I imagine it would be good that way. I also think this...
Provided by Judy Garcia
Categories Chicken
Time 40m
Number Of Ingredients 10
Steps:
- 1. Cut chicken into bite-sized pieces. Season as desired with salt, pepper, garlic, red pepper flakes, or whatever spices you prefer.
- 2. Heat a large skillet over medium high heat; add olive oil and swirl to coat bottom of skillet.
- 3. When pan is hot, add the seasoned chicken and cook until no longer pink, stirring often.
- 4. Stir in the uncooked rice, can of tomatoes with green chiles, tomato sauce and water. Bring to a boil then cover.
- 5. Reduce heat and allow to cook about 15 minutes or until rice is almost tender, stirring occasionally so rice does not stick to bottom of skillet.
- 6. Add beans and corn kernels. Continue cooking another 5-10 minutes or until rice is tender and vegetables are heated through.
- 7. Once rice is cooked, remove from heat, top with a handful of cheese and cover. Allow to sit about 5 minutes or until cheese is melted. Top with a dollop of sour cream and serve.
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