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Mexican-Style Chicken and Rice Skillet
Recipes
Mexican-Style Chicken and Rice Skillet
6 servings
25 minutes total

Ingredients

  • Cooking spray
  • 1 tablespoon minced garlic
  • 2 cups frozen peppers and onions blend
  • 1 (16 oz) can pinto beans
  • 1 (11 oz) can whole kernel corn
  • 1 (10 oz) can tomatoes with green chilies
  • 1 cup chicken broth
  • 2 teaspoons chili powder
  • 2 teaspoons seafood seasoning blend
  • 1 (9 oz) package cooked chicken strips
  • 2 cups instant rice
  • 1 cup shredded Mexican-style cheese blend

Steps

    1. Preheat large saucepan on medium 2–3 minutes. Remove pan from heat and coat with cooking spray. Add garlic; cook 1 minute or until warmed.
    2. Stir in peppers and onions, then cover; cook 2–3 minutes, stirring occasionally, until thawed. Drain beans and corn.
    3. Stir in beans, corn, tomatoes with green chilies (do not drain), broth, chili powder, and seafood seasoning. Cover, increase heat to medium-high, and bring to a boil. Meanwhile, cut chicken into bite-size pieces.
    4. Stir rice into pan and cover; cook 1 minute. Stir in chicken; remove from heat and let stand covered 5–7 minutes until chicken is 165°F. Stir in cheese and serve.

Amount per ⅙ recipe serving: Calories 330, Total Fat 9g, Sat Fat 3g, Trans Fat 0g, Chol 45mg, Sodium 1150mg, Total Carb 44g, Fiber 5g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 15%, Iron 15%, Potassium 4%