Tex-Mex Chicken and Rice Skillet Supper

Tex-Mex Chicken and Rice Skillet Supper

This is one of those dinners we like to call half-homemade since we use a few easy, store-bought shortcuts that add up to one delicious supper. A half-homemade meal makes you feel like you’ve taken the time to make your family dinner but, on a slammed Wednesday evening, it doesn’t feel like the death of you. This past week has been a hectic one with Scarlett in our neighbourhood’s Christmas pageant. ( I know it feels early!) We were both out every night for either a dress rehearsal or production night, so, after missing dinner one night and making meal out of snacks, I pulled this old recipe out of my pocket. I’m not sure why I never got this one up on the site until now? It’s a pretty old dish, but, whatever the reason, here it finally is for your dinner pleasure. If you have a busy week coming up this month (and I know you do!), consider giving this skillet meal a try. If not because it satisfying and tasty, but because it’s only one pot to clean.  

Tex-Mex Chicken and Rice Skillet

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes: 4 servings

Ingredients

  • 1 package of Spanish or Mexican rice
  • 1 16 oz can of black beans, drained and rinsed
  • 2 cups chopped chicken (from 1 store-bought rotisserie chicken)
  • 1 cup Monterey of Pepper Jack Cheese
  • 1 green onion, diced
  • Toppings
  • 1 cup sour cream
  • 1 avocado sliced or 1 cup guacamole
  • 1/2 cup salsa

Method

In a large skillet, prepare your rice according to package directions. Add your beans to the rice once it is prepared and stir.

Stir in your chicken and then top with cheese. Cover the skillet and allow to sit on low heat to melt the cheese for about 5 minutes. When cheese is melted, sprinkle top of cheese with green onion and serve alongside toppings.

You might also like

By Ingredient

Sweet Potato and Apple Soup

It’s comfort week and I could easily spend our time together in this post complaining about the polar vortex snap that hit Canada, and most of the mid-west States, this

Spices

Pumpkin-Gingerbread Cupcakes

When chicken pox strike you’re stuck at home–For a looooooooooooong time. I guess this means you can count on a lot of posts from us. With half of “Day One: The

Lunch

Sponsored: Cloverleaf Tomato Appetizers & Giveaway

Do you have any tricks up your sleeve for holiday entertaining? Like, a recipe that knocks people out? Or a signature cocktail you hand people as they come in the

3 Comments

  1. Annie
    April 03, 11:58 Reply

    Half-homemade sounds doable. I like that. Also appreciate how you gave me the option of making it even easier by buying a rotisserie chicken!! You must be busy moms!
    This recipe sounds delicious and I assume it’s kid approved. 🙂 I’ve got 5 preteens/teens and making a filling dish that everyone likes – and doesn’t kill my budget – can be a huge struggle. I’m definitely going to be pinning this and add it onto next week’s meal plan. Heh, if you want to take it a step further, I’ve been checking out online flyers to save me time and money on my weekly run to the grocery store. Maybe it’ll help you too. https://www.kimbino.ca/food-basics/

  2. Ginger
    April 30, 00:40 Reply

    If using leftover rice, how much rice should I use?
    TIP: This would be an incredibly fast meal if you use leftover rice or make minute rice. Supper would be ready quickly, easily and one pot. You could use any pre-cooked meat you have – turkey, ham, sausage, ground beef etc. This recipe is a real winner in my books.

    • Laura
      May 11, 12:00 Reply

      Hi Ginger, Great question and I love that you’re using your leftover rice in this dish. How super smart are you?! If you’re feeding 4 I would use about a cup and a half.Hope this is helpful Laura

Leave a Reply