Southwest Chicken & Rice Skillet is a flavorful one‑pot meal loaded with chicken, rice, bell peppers, corn, beans, and cheese. It comes together in under 30 minutes and uses a single skillet for easy cleanup.
This Easy Southwest Chicken Rice and Beans Skillet is the BEST!
This skillet started as a favorite camping grill recipe and was adapted for stovetop use so it can be enjoyed year‑round. Because everything cooks in one pan, you spend less time washing dishes and more time enjoying the meal.
The recipe uses familiar ingredients and big, bold Southwest flavors—no hard-to-find items needed.
Southwestern Chicken Skillet Ingredients
- Chicken – Boneless, skinless chicken breast or tenderloins are preferred; thighs work too if you like the extra richness.
- Rice – Basmati or jasmine rice are great choices because they stay less sticky, but any rice will work.
- Taco Seasoning – Use your favorite blend or homemade seasoning.
- Black Beans – Drained and rinsed canned black beans; pinto beans are a fine substitute.
- Cheese – Cheddar is tasty here; omit for a dairy‑free version.
- Enchilada Sauce – Any red enchilada sauce you prefer will add rich flavor.
- Bell Peppers – Any color is fine; chop and toss in with the chicken.
- Corn – Optional; frozen or canned corn adds sweetness and texture.
Tips for This Chicken Rice and Beans Recipe
When you add rice to the skillet, stir it well and ensure the rice is submerged in liquid so it cooks evenly and stays tender. After covering the pan, reduce heat to low so the rice can absorb the liquid and cook through without burning or drying out.
Southwest Skillet Variations
- Protein swaps – Use boneless skinless thighs, ground beef, ground turkey, shredded beef, or carnitas to change the flavor profile.
- Rice options – Jasmine or brown rice will work; adjust cooking time if using brown rice.
- Bean choices – Pinto, cannellini, or ranch‑style beans are all good alternatives.
- Veggies – Add broccoli, cauliflower, or other favorite vegetables to increase fiber and variety.
- Toppings – Try sliced green onions, sour cream, guacamole, or salsa in addition to cheese.
How to Make Southwest Chicken and Rice
(Full recipe card with measurements is included below.)
- Heat a large skillet over medium‑high. Add chicken, bell peppers, and taco seasoning. Cook, stirring, until the chicken is no longer pink.
- Add the rice and water to the skillet and stir to combine.
- Cover and cook on low heat until the rice is tender, about 15 minutes.
- Remove the lid, fluff the rice, then stir in the black beans and corn.
- Cook, stirring occasionally, until the beans and corn are heated through.
- Pour enchilada sauce over the mixture and stir so everything is evenly coated.
- Top with cheese, let it melt, and serve.
Can this Southwest Chicken recipe be made ahead of time?
You can prepare this dish 2–3 days in advance and refrigerate it in an airtight container. When reheating, add a splash of broth, water, or enchilada sauce if it seems dry. Reheating in a skillet over low heat works best; the microwave is also fine for quick reheats.
What to serve with Southwestern Chicken
This skillet is a complete meal on its own, but you can add sides if you like. Good options include:
- A side salad
- Chips and salsa
- A margarita for a festive touch
Because it’s all cooked in one pan, this dish saves time and effort while still delivering big flavor.
How to Store Southwest Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer‑safe container for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, or heat in the microwave until warmed through.
Southwest Skillet FAQ’s
Any heavy‑bottomed skillet that heats evenly will work. A sturdy enameled cast‑iron or stainless skillet is ideal for even cooking.
It’s not inherently spicy—heat mainly depends on the enchilada sauce and taco seasoning you choose. Use mild sauces and seasonings for a kid‑friendly version.
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Southwest Skillet Recipe
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-size chunks
- 2 whole bell peppers, chopped
- 2 tbsp taco seasoning
- 1 cup basmati rice
- 2 cups water
- 15 oz canned black beans, drained & rinsed
- 10 oz can red enchilada sauce
- 1 cup frozen corn (optional)
- 1 cup shredded cheese
Instructions
- Heat a large skillet over medium‑high heat. Add chicken, bell peppers, and taco seasoning. Cook until chicken is no longer pink.
- Add rice and water to the skillet and stir to combine.
- Cover and cook on low heat until rice is tender, about 15 minutes.
- Remove lid, fluff the rice, and stir in black beans and corn.
- Cook until beans and corn are heated through.
- Pour enchilada sauce over the mixture and stir to coat. Top with cheese and serve.
Notes
WW points in the original calculation used basmati rice, a mild enchilada sauce, and reduced‑fat cheddar.
WW Green Plan Points: 7
WW Blue Plan Points: 4
Nutrition
Nutrition information is an approximation.