Southwest Skillet Chicken and Rice Recipe
Southwest Chicken & Rice Skillet is 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!
Ingredients
- 1 lb boneless skinless chicken breast - cut into bite size chunks
- 2 whole bell peppers chopped
- 2 tbsp taco seasoning
- 1 cup rice I prefer Basmati
- 2 cups water
- 15 oz can black beans drained & rinsed
- 10 oz can red enchilada sauce
- 1 cup frozen corn optional
- 1 cup cheese shredded
Instructions
- 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.
- Add the rice to the skillet followed by the water. Stir to combine.
- Cover and cook on low heat until rice is cooked through (about 15 minutes).
- Remove lid and stir, fluffing the rice. Add in the black beans and corn.
- Cook, stirring occasionally until beans and corn have heated through.
- Pour enchilada sauce into the skillet, stirring until it is completely mixed through covering all pieces.
- 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
Nutrition Facts
Southwest Skillet Chicken and Rice Recipe
Serving Size
1 /8th
Amount per Serving
Calories
290
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
51
mg
17
%
Sodium
720
mg
31
%
Potassium
475
mg
14
%
Carbohydrates
36
g
12
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
22
g
44
%
Vitamin A
464
IU
9
%
Vitamin C
5
mg
6
%
Calcium
132
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Please let us know how it was in the comments or tag us on Instagram @sweetlysplendid!