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Southwest Chicken & Rice Skillet

Southwest Chicken & Rice Skillet

3.5
(4)

This isn't your regular chicken and rice dinner - it's a one-skillet dish that gets a burst of flavor because it's cooked with picante sauce.

serves 4 people

Ingredients

cost per recipe: $10.11

The price is determined by the national average.

  • 2

    tablespoons vegetable oil

  • 1

    pound skinless, boneless chicken breast halves (4 halves)

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    can (about 4 ounces) chopped green chiles

  • 1/4

    cup rinsed and drained canned black beans

  • 3

    tablespoons tomato paste

  • 2

    tablespoons chopped red bell pepper

  • 1

    teaspoon chili powder

  • 1/2

    teaspoon garlic powder

  • 1 3/4

    cups water

  • 1/2

    cup Pace® Picante Sauce - Medium

  • 1

    cup uncooked long grain white rice

view nutrition info

How to Make It

Step 1

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and onion and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.

Step 2

Stir the soup, chiles, beans, tomato paste, pepper, chili powder, garlic powder, water, picante sauce and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring occasionally.

Step 3

Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(4)
  • llmahon

    June 19, 2012

    Southwest Chicken & Rice Skillet

    Very bland tasting. We even added shredded cheese to give it a little more pop. It looks like all of the other ratings included additional ingredients to it to make it taste better.

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  • JeaneDelpire

    January 10, 2007

    Southwest Chicken & Rice Skillet

    I love this recipe. I add some poultry seasoning to the chicken. I also add a can of black beans (drained and rinsed) and a can of corn (drained and rinseed). YUMMY!

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  • PATPLUM

    September 18, 2005

    Southwest Chicken & Rice Skillet

    I sauteed an Ancho chile pepper and Jalepeno chile pepper from my garden, with the onion. I used olive oil insted of vegetable oil and added one more tablespoon of oil, before sauteing the brown rice with the onion and peppers. Then I added the pepper-onion mixture to the soup, water and salsa. I added the chicken after 35 minutes and I also added a couple of small sliced zucchinis from the garden. During the last three minutes melted shredded colby jack cheese over the chicken breasts.

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    (0) (0)
  • J. M.

    August 24, 2005

    Southwest Chicken & Rice Skillet

    it was very good and easy, I used 2 boneless chicken breasts

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    (0) (0)

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