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Chicken & Spanish-Style Rice Skillet

Image of prepared Chicken & Spanish-Style Rice Skillet recipe
  • prep time: 10 min
  • total time: 45 min
  • serves: 4 people
  • calories: 547 1 serving

Moist and flavorful chicken served on a bed of tender rice and veggies...this one skillet dish uses picante sauce and frozen vegetables to ensure that it's easy and delicious.

Ingredients

cost per recipe: $10.52

  • 1 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
  • 2 tablespoons vegetable oil
  • 1 cup uncooked long grain white rice
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
  • 1 1/4 cups water
  • 1/2 cup Pace® Picante Sauce
  • 2 cups frozen mixed vegetables (carrots, green beans, corn, peas)

Instructions

  • Step 1

    Stir the cumin and garlic powder in a small bowl. Season the chicken with the cumin mixture.

  • Step 2

    Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the chicken and cook until well browned on both sides, stirring often.  Remove the chicken from the skillet.

  • Step 3

    Heat the remaining oil in the skillet.  Add the rice and cook and stir until browned.  Stir in the broth, water and picante sauce and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes.

  • Step 4

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

Reviews

(4)
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  • This recope is decicious

    S S.
    September 13, 2014

    I was skeptical about this recipe but I made it anyway, It is delicious. I used low sodium chicken broth and I used broth in place of 1/2 the water it calls for. I also used 1 cup of pace medium salsa. I can not get over how good it is. very tasty

  • Chicken & Spanish-Style Rice Skillet

    Cathy N.
    January 28, 2008

    Rather bland. Loved the ease of prep, but it needs more seasonings. Will use again, but I will add pepper to the cumin and garlic, and add more of the picante.

  • Chicken & Spanish-Style Rice Skillet

    Elizabeth K.
    November 28, 2006

    I used olive oil instead of vegetable oil. Also, I used half a teaspoon of garlic salt instead of an eighth of a teaspoon of garlic powder. For frozen vegetables, I used peas and carrots. It's a very good recipe, which I'll continue to use.

  • Chicken & Spanish-Style Rice Skillet

    Sglmom2
    August 24, 2005

    Super easy recipe. The only thing I did differently was by mistake I put the entire jar of picante sauce in the pan rather than the half cup. I just cut back on the water. Also I used extra virgin olive oil instead of vegtable oil. I came out great. Even better the next day. I will definitly make this again, but, I'll omit the water all together.

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