One Skillet Southwest Chicken and Rice

You're busy, and budgets are tight, so I have another fabulous weeknight rescue meal for you!  

Using Hen House Best Choice products, I saved so much money and was able to make a dinner for $3.00 a serving and in ONE pot! Can you say minimal clean-up?! Woohoo!  

 Check out this delicious easy Southwest Chicken recipe!  

You can always go right with rice, beans, chicken and cheese! Yes, please!
 Hen House has super high quality Best Choice products.  Have you tried them??  If not, you're missing out on a delicious money-saving opportunity. I mean, if you can't taste the difference, then why pay more?   

Recipe Below!

Yield: 4-6

Author: Lauren Lane

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One Skillet Southwest Chicken and Rice

This is the perfect weeknight meal. Only one pot to clean, costs under 15 dollars, and is cooked in under 25 minutes! Oh, and it's delicious!

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

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Ingredients

• 1 cup uncooked long grain white rice
• 1 cup salsa
• 1.5-2 cups precooked roasted chicken
• 1 15oz. can black beans, drained
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 3/4 cups chicken broth or stock
• 1 cup shredded cheese
• 2-3 green onions, sliced

Instructions

1. In a large skillet, add some not stick spray and combine the rice, salsa, chicken, black beans, chili powder, cumin, and chicken broth. Stir until gently until evenly combined.
2. Place the lid on the skillet (or carefully wrap it tightly with tin foil). The steam will cook the rice. Heat on to med-high, and let the skillet come to a boil. When the skillet comes to a boil, turn the heat to low and let it simmer for 20 minutes. Watch to be sure it's simmering and not boiling.
3. After the 20 minutes is up, turn off the heat, and let it sit with the lid in on for another 5 more minutes. Then, remove the lid and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes or until the cheese is melted. Top with sliced green onions.

Notes

• I eat it right out of the pot, but you can also fill tortillas with the mixture, or serve over a bed of Romaine or even serve it over a bed of chips and make the ultimate sheet pan nachos.
• Serve with sour cream and chips and salsa if desired.

© Lauren Lane

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