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Southwest Chicken & Rice Skillet

  • Author: Kara - Sweetly Splendid
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Main Dish
  • Method: Stove
  • Cuisine: Mexican

Description

Southwest Chicken & Rice Skillet – a one pot meal full of chicken, rice, bell peppers, corn, beans, and cheese. It comes together in less than 30 minutes and uses only one skillet for the whole meal! 


Scale

Ingredients

  • 1lb boneless, skinless chicken breast – cut into bite size chunks
  • 2 bell peppers, chopped
  • 2 tbsp taco seasoning
  • 1 cup rice (I prefer Basmati)
  • 2 cups water
  • 15oz can black beans, drained & rinsed
  • 10oz can red enchilada sauce
  • 1 cup frozen corn (optional)
  • 1 cup cheese, shredded

Instructions

  1. Heat a large skillet over medium high heat. Add the chicken, bell peppers, and taco seasoning, stirring and cooking until the chicken is no longer pink. 
  2. Add the rice to the skillet followed by the water. Stir to combine. 
  3. Cover and cook on low heat until rice is cooked through (about 15 minutes). 
  4. Remove lid and stir, fluffing the rice. Add in the black beans and corn. 
  5. Cook, stirring occasionally until beans and corn have heated through. 
  6. Pour enchilada sauce into the skillet, stirring until it is completely mixed through covering all pieces. 
  7. Top with cheese and enjoy!

Notes

WW points calculated using basmati rice, Gebhardt brand enchilada sauce, and reduced fat cheddar. 

WW Green Plan Points: 7 

WW Blue Plan Points: 4


Nutrition

  • Serving Size: 1/8th
  • Calories: 293
  • Sugar: 4
  • Sodium: 588
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 37
  • Fiber: 5
  • Protein: 24
  • Cholesterol: 43

Keywords: beans, enchilada, rice, chicken, one pot meal