Chipotle Chicken and Rice Skillet
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serves: 6
This recipe was created in an small Airbnb kitchen, while we waited patiently for three weeks…
We had sold our house in middle Tennessee and were living in a small house in Oak Ridge until we closed on our new home. I was looking for super- (and I mean, super!) easy meals (preferably one-pot) and lots of slow cooker meals, too. If you’ve stayed in an Airbnb or Vrbo, you know you might not be provided with some essentials like a cheese grater or can opener. While we stayed in our little house, I did have to purchase some extra things like a cutting board, tongs, and a vegetable brush. You just don’t realize how much you appreciate the simple things in life, like a silicone spatula.
I came across Budget Bytes’ recipe for Southwest Chicken Skillet, and it sounded easy enough, like a “dump and cook” dinner. Perfect! I made some simple changes and we loved the results!
I suggest layering the shredded chicken on top of your rice-liquid mixture prior to cooking because stirring the chicken into the mixture puts some of the rice on the very top, away from the liquid it needs to absorb to fully cook. The chicken will still absorb the flavorful liquid due to simmering. The chicken will stay in chunks this way. If the chicken is stirred into the rice, it causes the chicken to fall apart throughout.
Yes, you can use traditional long grain rice instead of the yellow rice packet. Cook times and liquid amounts will remain the same. However, if you use something like Minute Rice or Uncle Ben’s you will have to adjust the times and amounts. I use Yellow Rice because it adds some extra seasonings so I don’t have to buy several jars of seasonings to keep in this little kitchen, then pack up and move to the new house; it’s just convenient.
Feel free to add some chopped zucchini (or other veggie) that will cook to tender in the same amount of time the rice needs to cook, about 15 to 20 minutes. Just sprinkle it on top of the chicken. The vegetables will steam-cook as the rice cooks and add some extra nutrients to your dish!
Swap out pinto beans, kidney beans, or red beans for the black beans, if you’d prefer.
I would not use water in place of the chicken stock. (You could use vegetable stock if you prefer.) You’ll be losing out on flavor if you just add water. The rice will be absorbing the liquid, so be sure it tastes REALLY good.
An optional idea… Sprinkle a cup of frozen kernels atop the chicken (or add in along with the black beans) before placing the lid on the skillet.
If you’d love more chipotle flavor, add some chopped, canned chipotle peppers in adobo sauce to the rice mixture before adding the chicken. Super-yummy and spicier!
My husband suggested I rename this recipe to “Airbnb Chicken.” ha. Not sure how many people would google search for that title…
Did you make the recipe? Let me know in the comments or tag me on social media!
Enjoy!
Chipotle Chicken and Rice Skillet
Ingredients
- 1 cup Yellow Rice, see Notes
- 1 cup salsa, or 1 10-ounce can Rotel tomatoes and green chiles, undrained
- 1 15-ounce can black beans, rinsed
- 1 4-ounce can diced green chiles
- 3 tablespoons Mrs. Dash Southwest Chipotle Seasoning Blend, see Notes
- 2 3/4 cups low-sodium chicken stock
- Salt and pepper, to taste
- 3 - 4 cups cooked and shredded chicken, about 1 small rotisserie chicken
- 2 cups Colby-Jack cheese, shredded
- 1/2 cup green onions, sliced
Optional Toppings:
- Sour cream
- Avocado, diced or sliced
- Hot sauce
- Pico de Gallo
- Black olives, sliced
- Fresh cilantro, chopped
- Tortilla chips
Instructions
- Place the rice, salsa, beans, chiles, seasoning blend, and stock in a large skillet, stirring to combine. Taste for seasoning and adjust with more of the blend, salt, and/or pepper according to taste. *Remember, this liquid will be absorbed by the rice, so it needs to be very flavorful.
- Bring the mixture up to a boil while you evenly sprinkle the shredded chicken on top; do not stir.
- Once the mixture is up to a boil, lower the heat to a simmer.
- Place the lid onto the skillet and cook until the rice has absorbed the liquid and is tender, approximately 15 to 20 minutes.
- Remove the lid and gently stir to combine all the ingredients together.
- Turn off the heat and sprinkle with the cheese and green onions.
- Serve warm with any extra toppings.
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