Southwestern Chicken Skillet


  • 4 boneless, skinless chicken breasts
  • 1 tbsp. canola oil
  • 1 (15 oz.) can diced tomatoes with green chiles
  • 1 packet mild taco seasoning
  • 1 1/2 cups water
  • 1 cup rice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (10 oz.) can corn with red and green peppers
  • 1/2 cup Mexican blend cheese, shredded

Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 minutes per side, or until golden brown.

Add tomatoes, taco seasoning, water, rice, beans and corn to the skillet. Stir to combine. 

Cover and lower heat. Cook for 20 minutes or until rice is tender and chicken is cooked through.

Sprinkle the chicken pieces with cheese and cover for an additional minute, or until cheese is melted.

by The Savvy Kitchen