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.
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.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
3 Comments
Annie
April 03, 11:58Half-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/
Ginger
April 30, 00:40If 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, 12:00Hi 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