Description
A flavorful and easy-to-make Southwest Chicken Skillet that combines shredded rotisserie chicken, hearty beans, corn, tomatoes, and melted cheese for a delightful dinner.
Ingredients
Scale
- 1 whole rotisserie chicken, shredded (about 3 cups)
- 1 large yellow onion, chopped (about 1 cup)
- 2 large jalapeño peppers, chopped (seeds removed for less heat, optional)
- 1 cup (145 g) corn, canned, fresh, or frozen
- 1 can (14.5 ounces) petite diced tomatoes, with juices
- 1 cup (180 g) black beans, drained and rinsed
- 1 cup (185 g) long-grain white rice, uncooked
- ¼ cup taco seasoning
- 2 ½ cups (20 ounces / 630 g) chicken broth
- ¾ cup (85 g) Monterey Jack cheese, shredded
- ¾ cup (85 g) mild cheddar cheese, shredded
Instructions
- Preheat oven to 400°F.
- In a large, 12-inch oven-safe skillet, add chicken, onion, jalapeños, corn, tomatoes (with juices), black beans, rice, taco seasoning, and chicken broth. Stir everything together until well combined.
- Cover the skillet tightly with a lid or aluminum foil.
- Bake for 30-35 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove the cover and sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Top with sour cream, fresh cilantro, and salsa, as desired. Serve warm.
Notes
- For less heat, remove the seeds from the jalapeños.
- Feel free to customize the toppings with your favorite ingredients.
- This recipe is perfect for meal prep and can be stored in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 516 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 85 mg